maltatoday | WEDNESDAY • 18 DECEMBER 2019
12
FOOD
Lentil & Chestnut Roast
Ingredients
• • 2 carrots
• 1 onion
• 2 tbsp olive oil
• 1.5 tsp dried thyme
• 1 tsp cumin
• 1 tsp salt
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp black pepper
• 280g brown lentils
(uncooked)
• 150g oats
• 200g roasted chest-
nuts
• 150g bbq sauce
(recipe may be found
on the website)
• 100g frozen peas
• 100g walnuts
• 2 tbsp ground flax-
seed
• 1 tbsp tahini
• 2 tbsp tomato paste
Method
1. Sauté the onion and
carrots in 2 tbsp of ol-
ive oil until they have
softened and released
their flavour.
2. Cook the lentils in
vegetable broth.
3. In the meantime, using
a blender or food pro-
cessor, pulse the oats
and walnuts into fine
flour.
4. In a large bowl add all
the ingredients and
combine well using
your hands..
5. Place your mix in a
loaftin (26 x 11 cm)
lined with parchment
paper.
6. Top with 2 tbsp. bbq
sauce and tbsp ketch-
up .
7. Place the lentil chest-
nut loaf in a preheated
oven at 200 degrees
Celsius for 40-50 min-
utes.
8. Remove from the
oven and leave to cool
slightly before turning
it out and slicing.
9. Slice the roast and
serve (a serving is 2
slices) with a side of
baby potatoes and
roasted veggies
Daniel Pisani
Marrowhealth.com
Yields: 12 slices
