A Delicious Lentil Walnut Roast for a Healthy and Satisfying Holiday

What kind of recipe is it?

The Lentil Walnut Roast is a hearty, plant-based dish that serves as a satisfying centerpiece for any meal, particularly during festive occasions or family gatherings.

Rich in protein and fiber, it combines wholesome lentils with crunchy walnuts, aromatic herbs, and spices, creating a flavorful and nutritious option for vegetarians and vegans alike.

Its unique texture and taste make it a delightful alternative to traditional roasts, appealing to anyone looking to enhance their culinary repertoire with vibrant, healthy recipes.

Cooking this dish is an excellent way to impress guests while prioritizing wholesome ingredients.

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Ingredients

Ingredient	Quantity
Green or brown lentils	1 cup (uncooked)
Walnuts	1 cup (chopped)
Onion	1 medium (finely chopped)
Carrot	1 medium (grated)
Celery	1 stalk (finely chopped)
Garlic	3 cloves (minced)
Fresh parsley	1/4 cup (chopped)
Fresh thyme	1 tablespoon (chopped)
Ground cumin	1 teaspoon
Smoked paprika	1 teaspoon
Olive oil	2 tablespoons
Vegetable broth	2 cups
Bread crumbs	1/2 cup
Salt	1 teaspoon (or to taste)
Black pepper	1/2 teaspoon (or to taste)
Nutritional yeast (optional)	1/4 cup

This ingredient list will provide you with all the necessary components to create a delicious Lentil Walnut Roast, perfect for any occasion!

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Cooking Steps

1. Preheat the oven to 180 °C (350 °F) and position the oven rack in the middle.

2. In a medium saucepan, combine 240 ml (1 cup) of dry green or brown lentils with 480 ml (2 cups) of vegetable broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 25-30 minutes until lentils are tender but not mushy.

Drain any excess liquid and set aside to cool slightly.

3. In a large frying pan, heat 30 ml (2 tablespoons) of olive oil over medium heat. Add 1 medium finely chopped onion, 1 medium grated carrot, 1 finely chopped celery stalk, and 3 minced garlic cloves.

Sauté for 5-7 minutes until vegetables are softened and fragrant.

4. Stir in 60 ml (1/4 cup) of chopped fresh parsley, 15 ml (1 tablespoon) of chopped fresh thyme, 5 g (1 teaspoon) of ground cumin, and 5 g (1 teaspoon) of smoked paprika.

Cook for an additional 2-3 minutes until herbs are fragrant.

5. In a large mixing bowl, combine the cooked lentils, sautéed vegetable mixture, 120 g (1 cup) of chopped walnuts, 60 g (1/2 cup) of bread crumbs, 5 g (1 teaspoon) of salt, and 2 g (1/2 teaspoon) of black pepper.

If using, also add 15 g (1/4 cup) of nutritional yeast. Mix until well combined and a cohesive mixture forms.

6. Line a loaf pan (approximately 22×10 cm or 9×4 inches) with parchment paper, allowing some to hang over the edges for easy removal.

Pour the lentil mixture into the pan and press down firmly to pack it in evenly.

7. Bake in the preheated oven at 180 °C (350 °F) for 45-55 minutes until the edges are golden brown and the center is firm to the touch; a knife inserted should come out mostly clean.

8. Remove the loaf from the oven and allow it to cool in the pan for 10 minutes.

Carefully lift the loaf out using the parchment paper and transfer it to a wire rack to cool for an additional 15 minutes before slicing. Serve warm.

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Variations

Mediterranean Delight: Add 100 g (1/2 cup) of chopped sun-dried tomatoes and replace walnuts with 100 g (1 cup) of chopped kalamata olives for a savory, briny twist.
Spicy Chipotle: Incorporate 5 g (1 teaspoon) of chipotle powder and 60 ml (1/4 cup) of corn kernels for a smoky heat and a slight sweetness.
Herbed Quinoa Roast: Substitute half of the lentils with 120 g (1/2 cup) of cooked quinoa and add 30 g (1/4 cup) of chopped fresh basil for a protein-packed gluten-free alternative.
Summer Veggie Medley: Mix in 100 g (1 cup) of grated zucchini and 100 g (1 cup) of diced bell peppers to embrace seasonal produce and add moisture and flavor without extra calories.

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Tips on plating and presentation

When I plate my lentil walnut roast, I like to think about bringing not just flavor, but also visual appeal to the table.

I often slice it into thick, vibrant portions and arrange them slightly askew. Adding a drizzle of tangy sauce and a sprinkle of fresh herbs enhances the presentation.

Finally, I always include a pop of color with roasted veggies or a bright salad on the side.

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What other dishes can I pair it with?

To elevate the meal experience, I often pair my lentil walnut roast with a variety of complementary dishes.

Mashed potatoes or root vegetables add creamy richness, while a vibrant kale salad brings freshness. You can’t go wrong with cranberry sauce for a tangy contrast, either.

For a comforting touch, I also serve it alongside roasted seasonal veggies that enhance the flavors beautifully.

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What drinks can I pair it with?

While I enjoy my lentil walnut roast, I also think carefully about the drinks that can enhance the meal.

A light red wine, like Pinot Noir, complements the roast beautifully, while a crisp, invigorating sparkling water can cleanse the palate.

For a non-alcoholic option, I love serving herbal tea or a citrus-infused drink that adds a zesty touch to the dining experience.

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Frequently Asked Questions

How Long Does the Lentil Walnut Roast Last in the Fridge?

The lentil walnut roast lasts about four to five days in the fridge. I usually store it in an airtight container to keep it fresh. Just reheat it when you’re ready to enjoy again!

Can I Freeze Leftovers of the Lentil Walnut Roast?

Sure, I freeze the leftovers without hesitation. Just make sure to store them in an airtight container. When I’m ready to enjoy them again, I thaw them in the fridge overnight—super convenient!

Is This Roast Suitable for Gluten-Free Diets?

Yes, the roast is suitable for gluten-free diets. I’ve made it several times for friends with gluten sensitivities, and they’ve loved it. It’s perfect for gatherings where everyone can enjoy a delicious meal together!

Can I Substitute Nuts for Seeds in the Recipe?

Absolutely, you can substitute seeds for nuts in the recipe! I’ve tried it with pumpkin and sunflower seeds, and the flavors were fantastic. Just make certain you’re adjusting the texture to keep it satisfying.

How Can I Make This Recipe Nut-Free?

To make this recipe nut-free, I substitute the walnuts with sunflower seeds or pumpkin seeds. These options provide a similar texture and flavor while keeping the dish safe for those with nut allergies. Enjoy experimenting!