How to make the perfect smoky Christmas nut roast

Ingredients

• 1 cup (200 grams) brown lentils, rinsed
• Extra virgin olive oil
• 1 onion, finely diced
• 2 large carrots, finely diced
• 1 red bell pepper, finely diced
• 8 oz. (225 grams) mushrooms, finely chopped
• 4 cloves of garlic, minced
• 3 tomatoes, grated (or a 15oz. (425g) can of pulped tomatoes)
• Small handful of fresh parsley, chopped 
• 1 heaped tsp La Vera smoked paprika
• ½ tsp white pepper
• 1 tsp Ground Cumin
• 1 tsp Garlic powder
• ½ tsp cayenne pepper
• 1 tsp Dried Rosemary (organic) (optional)
• 14 oz. (400 grams) mixed nuts, finely chopped (or blended in a food processor)
• 5 oz. (140 grams) dried fruit, finely chopped (cranberries, sultanas, dates, apricots etc)
• 3 eggs, lightly whisked (see Cooking notes below for vegan friendly alternative)
• Salt and freshly cracked black pepper, to taste

Equipment

• Baking rack
• 9 x 5-inch bread pan
• Parchment paper
• 12 inch cast iron skillet 
• Wooden cutting board
• Chef knife
• Box Grater
• Food processor (optional)

Instructions

Step 1 – Prepare the Lentils and other ingredients

• In a medium saucepan, combine the lentils with 4 cups of water and a teaspoon of salt. 
• Bring to a boil, then reduce heat to a simmer, cover, and cook until tender, about 20 minutes. 
• Once done, drain the lentils and set aside.
• Use a food processor to finely chop the nuts and dried fruit. Buzz 2 or 3 times for 10-20 seconds each time. 
• Alternatively, you can chop them by hand or crush them by lacing them in a bag and using a rolling pin. 
• Prep, peel, and dice all the veggies and measure out herbs and spices as required.

Step 2 – Sauté the Veggies and Herbs

• In a large pan or skillet, heat the olive oil over medium-high heat. 
• Add the diced onion, carrot, and bell pepper, and sauté until the veg are softened (around 8-10 minutes). 
• Add a splash of water (or stock) and give the bottom of the pan a good scrape to bring up the flavor.
• Add the mushrooms and garlic, cooking for another 10 minutes until the mushrooms are tender and the other veg starting to crisp up slightly (this helps add to the smoky flavor of the dish). 
• Add the smoked paprika, ground cumin, garlic powder, white pepper, and rosemary and cayenne (if using). Sauté for an additional 2 minutes until fragrant, then add the grated tomatoes and continue to simmer saute for another 5 minutes. Remove from heat.

Step 3 – Preheat oven

• Preheat oven to 375°F (190°C). Line a 9 x 5-inch bread pan with parchment paper.

Step 4 – Combine All Ingredients

• In a large mixing bowl, combine the cooked lentils with the sautéed veggie mixture, chopped nuts, and dried fruit. Toss everything together until evenly mixed.
• Before adding the eggs, taste your mixture! Season generously with salt and freshly cracked black pepper to enhance those festive flavors. Add a little chopped fresh parsley for some extra color.
• Add the whisked eggs and mix until well combined.
• Transfer your nut roast mixture into the prepared bread pan, pressing it down firmly to help it hold its shape during baking.

Step 5 – Bake 

• Bake uncovered for 45 minutes or until the top is lightly browned and cooked through. You should be able to remove a toothpick clean when skewered in the middle of the nut roast. 
• Once baked, transfer the pan to a wire rack and let your nut roast rest for about 15-20 minutes. 

Step 6 – Serve

• Carefully lift out your nut roast using the parchment paper and place it on a cutting board. 
• Slice into generous pieces and serve warm on a bed of creamy mashed potatoes with some homemade onion gravy or cranberry sauce for that perfect holiday touch!