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MONIKA MULARCZYK
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Main Course  /  December 10, 2017

Nut roast

Serves 4-6

INGREDIENTS:

  • 200g red lentils
  • 1 leek, finely sliced
  • 2 cloves garlic, crushed
  • 1 big carrot, grated
  • 55g sun-dried tomatoes (oil reserved) drained and chopped
  • 50g dried apricots, chopped (unsulphured)
  • 200g mixed nuts, chopped
  • 50g mixed seeds
  • 1/2 teaspoon majoran
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1 tsp soy sauce
  • 1 tsp turmeric powder
  • Salt and pepper

PREPARATION :

1. Preheat the oven to 180°C/gas mark 4.

2. Cook the lentils in plenty of water for 15 – 20 minutes, then drain.

3. While the lentils cook, heat a little of the sun-dried tomato oil in the frying pan and gently fry the leek for 3 minutes.

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

5. Line a loaf tin (approximately 20cm x 10cm) with non-stick baking paper and spoon in the mixture.

6. Bake for 45 – 50 minutes and allow to cool slightly before removing and cutting into thick slices.

 

Enjoy!

 

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  • CONSULTATION
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    • Breakfast
    • Main course
    • Salads & dressings
    • Sides
    • Desserts
    • Hot & cold beverages
  • BLOG
    • Nutritionist Notebook
    • Beauty
    • Zero Waste
  • YOGA
  • ABOUT
  • SHOP

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