Veggie Winter nut roast

Easy to make and super nutritious, enjoy hot or cold this winter.

It can be frozen for up to 3 months, or chilled for up to 3 days and reheated.




200g red lentils

1 onion

50g sun dried tomatoes, drained and chopped (keep the oil)

2 cloves garlic, crushed

50g dried apricots, chopped

200g mixed seeds

1 ½ tsp dried mixed herbs

1tsp soy sauce

1 carrot grated

1 tsp turmeric powder

Salt and pepper



Preheat the oven to 180 degrees / gas mark 4.

Cook the lentils in plenty of water (just over covered)  for 15 minutes, then drain using a fine sieve. While the lentils cook, heat a little of the sundried tomato oil in your largest frying panand gently fry the onion for 5 minutes.

Add all the other ingredients, except for seasonings, to the pan. Stir really well, add the cooked lentils and stir again, seasoning to taste.

Line a loaf tin (approximately 20cm x 10cm) with non stick baking paper and spoon in the mixture. Bake for 50 minutes and allow to cool slightly before removing and cutting into thick slices.