Lentil Roast

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Every home needs a great roast for special occasions or just a delicious hearty meal, one that pairs nicely with potatoes, gravy, and veggies.  This one will not disappoint!   Any leftover roast will make a great and filling sandwich, hot or cold, pan fried in slices or mashed. Freeze leftovers to grab for a lunch on one of those extra-busy days.

A small amount of steamed or roasted sweet potato is required.  We almost always have some in our fridge, but if that is not the usual for you, just freeze the amount needed for these type recipes. It also only takes 3 minutes to dice and steam one in the microwave while you are working on chopping the rest of the veggies.

 

 

 

 

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Lentil Roast

Yield: 8 servings
Prep Time – 30 minutes
Cook Time: 40-45 minutes
Ingredients:
  • 1/2 cup minced onion
  • 1/2 cup finely diced celery
  • 1/2 cup grated carrot
  • 1 tsp minced garlic

 

  • 1 1/2 cups cooked drained French green lentils (canned or home cooked) — any non mushy small lentil will work. 
  • 1/2 cup unsweetened non-dairy milk
  • 2 tsp soy sauce
  • 1/4 cup thoroughly mashed cooked sweet potato*
  • 1 tsp garlic granules
  • 3/4 tsp dried basil
  • 1/2 tsp each salt, onion granules & oregano

 

  • 1 cup fine dry whole-wheat bread crumbs**
  • 1/2 cup ground walnuts
Instructions:
  1. Preheat your oven to 350 degrees.
  2. Place lentils, milk, soy sauce, sweet potato, and seasonings in mixing bowl. — to add the sweet potato more smoothly, mix it with a little of the milk first.
  3. Saute onion, celery, carrot and garlic in small amount of water.  Cook until they are tender and all liquid is evaporated.
  4. Add the sauteed veggies, bread crumbs and walnuts to the lentil mixture and combine thoroughly.
  5. Spoon into a prepared casserole dish, carefully smoothing the top and leaving slightly rounded in the middle.
  6. Bake covered for 15 minutes.  Uncover and bake an additional 20-25 minutes until fairly firm to the touch. Let set for 10 minutes before serving.
Notes:

*Sweet potato can be microwaved or steamed and can be easily frozen in the amounts needed.  I prefer the orange-fleshed ones, but any will work.

**These can easily be made by cutting bread in quarters, putting in food processor, and processing until fine.  I prefer to cut off the crusts, but it is not necessary.   Lay out on a parchment-lined cookie sheet and bake at 275 degrees for 10-12 minutes.  Check for dryness in the center of the pan.  If they aren’t completely dry, stir the edges in and smooth out crumbs, and return to the oven for another 2-3 minutes.  Once they are almost dry, they will burn quickly so watch carefully.  When done cooking, if the crumbs are too large, just fold the parchment so the crumbs go the the center.  while still folded, pressed on the parchment with you hand and the crumbs will crush to very small.  This step is important as large crumbs will affect the measurement.  Cool and store in a glass jar.