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Preparation Time: 15 minutes
Cooking time: 40 minutes
Serves: 6
No nutritional information available.
Ingredients
- 2 tbsp olive oil
- 4 Portobello mushrooms
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red pepper, chopped small
- 2 tbsp mixed dried herbs
- 1 tsp Cayenne pepper
- 150g (5oz) sweet potato, cubed and steamed
- 125g (4½oz) breadcrumbs
- 180g (6oz) whole chestnuts, blitzed
- 500g (18oz) puy lentils
- 1 lemon, zested
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Line a medium-sized baking dish, loaf tin or small pudding tins with greaseproof paper.
2. Pulse the mushrooms in a blender until they are finely chopped.
3. Place a large, non-stick saucepan over a medium heat. Heat the oil, then add the mushrooms. Saute for around 5 minutes to remove the excess water.
4. Add the onion, garlic and red pepper to a pan, plus the herbs, cayenne pepper and seasoning. Saute the mix for 5 minutes, stirring often.
5. When everything's a nice colour, add the sweet potato. Saute the mix for a few more minutes before adding the breadcrumbs, chestnuts, lentils and lemon zest. Stir until all the ingredients are well combined. Turn the heat off, then, using an old-fashioned masher, lightly mash the mix, breaking down any large chunks of sweet potato or chestnuts.
6. Spoon the mixture into your lined dish or tin of choice and compact it in as much as you can. Place the lentil roast on the bottom shelf of your oven to roast for 30 minutes, then let it stand for around 10 minutes before placing a flat baking tray on top.
7. Carefully turn the tray upside down, so the roast comes out. Serve with trimmings of your choice.
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