Lentil Roast with Pesto Roasted Veg

This recipe works in combination with: Borlotti Bean Bake, Mexican Bean Tortillas, Spinach Dhal with Chapatis. This recipe features in these meal plans: Family Vegetarian.

A delicious lentil, leek, mushroom and cheddar roast served with roasted tomatoes, pepper, red onion and sweet potatoes, tossed with pine nuts and pesto.


  • 1 medium leek (approx 260g), finely chopped
  • 2 medium tomatoes (approx 100g each), quartered
  • 1 large red onion (approx 210g), cut into eight wedges
  • 3 small sweet potatoes (approx 250g each), thickly sliced
  • 1 large yellow pepper (170g), thickly sliced
  • 180g of cheddar cheese, grated
  • 6 closed cup mushrooms, finely chopped
  • 70g of green pesto
  • 30g pine nuts
  • 90g of breadcrumbs (6 tbsp)
  • 225g of dried red lentils
  • 2 free range medium eggs, beaten
  • 2 tbsp olive oil
  • 2 cloves of garlic, coarsely chopped
  • 1 tbsp lemon juice
  • 900ml vegetable stock, prepared according to the packet instructions
  • 1 tbsp dried mixed herbs
  • 1 tbsp margarine/butter
  • Serves: 4
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 70 mins
  • Oven temp: 200c
  • Price per person: £1.87
  • Store cupboard: Typical
  • Calories per serving: 1035
  • 5-a-day per serving: 3.4
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Lentil Roast with Roasted Veg photo

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  1. Preheat the oven. Simmer the lentils in the vegetable stock for 15-20 minutes, or until the lentils are soft and the liquid has been absorbed.
  2. Meanwhile, grease an ovenproof dish with the butter/margarine and sprinkle with 2 tbsps of the breadcrumbs.
  3. Mix the cheese, leek, mushrooms, mixed herbs and 4 tbsp breadcrumbs with the cooked lentils. Mix in the eggs and lemon juice and season with salt and pepper. Spoon into the ovenproof dish and smooth the top. Bake in the oven for 60 minutes, or until golden brown.
  4. Meanwhile, mix together the sweet potatoes, red onion, yellow pepper, garlic and tomatoes in a roasting tray. Drizzle with the olive oil and season with salt and pepper. Once the lentil roast has had 20 minutes in the oven, add the vegetables to the oven and roast for 40 minutes, or until the sweet potatoes are tender and the onion and pepper has begun to char.
  5. Shortly before the lentil roast and vegetables are cooked, heat a small pan over a medium heat and toast the pine nuts for 1 minute, or until lightly browned.
  6. Toss the roasted vegetables with the pesto and pine nuts and serve immediately with slices of the lentil roast.

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