Lentil nut roast with sugo

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How to make Lentil nut roast with sugo

  • Yield : 6
  • Prep Time : 0:30
  • Cook Time : 1:10
  • Total Time : 1:40

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 celery sticks, trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 3 teaspoons finely grated lemon rind
  • 250g cup mushrooms, sliced
  • 80g natural almonds, chopped
  • 1/3 cup chopped fresh continental parsley leaves
  • 95g (1 1/3 cups) fresh wholemeal breadcrumbs
  • 2 x 400g cans brown lentils, rinsed, drained
  • 2 tablespoons dried currants
  • 2 eggs
  • Fresh continental parsley leaves, extra, to serve

Tomato sugo

  • 2 teaspoons extra virgin olive oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 x 400g cans cherry tomatoes
  • 50g roasted red capsicum, not in oil, chopped
  • 2 teaspoons balsamic vinegar

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Spray a 10 x 20cm (base measurement) loaf pan with olive oil. Line base and sides with baking paper.
  • Step 2 Heat oil in a large saucepan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add the garlic and 2 teaspoons rind and cook until aromatic. Increase heat to high. Add the mushrooms and cook, stirring, for 3-4 minutes or until golden. Transfer to a large bowl to cool.
  • Step 3 Reserve 1 tablespoon each of the almonds, parsley and breadcrumbs. Add lentils, currants, eggs and remaining almonds, parsley and breadcrumbs to mushroom mixture. Stir until combined. Season. Spoon into prepared pan. Smooth surface. Bake for 40 minutes or until golden and firm. Set aside for 5 minutes. Carefully turn onto a clean board.
  • Step 4 Meanwhile, for the sugo, heat the oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until soft. Add garlic and cook, stirring, until aromatic. Stir in tomato and capsicum. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until thick. Add vinegar. Season.
  • Step 5 Spoon sugo into a large baking dish. Place the nut roast in centre of dish. Combine remaining rind and reserved almonds, parsley and breadcrumbs in a bowl. Sprinkle over the nut roast. Bake for 15 minutes or until the topping is golden. Stand for 5 minutes. Sprinkle with extra parsley leaves.

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