maltatoday | SUNDAY • 22 NOVEMBER 2020
10
Lentil & chestnut
roast
Recipe by Daniel Pisani from
Marrowhealth.com
FOOD
• 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 chestnuts
• 150g bbq sauce (recipe may be
found on the website)
• 100g frozen peas
• 100g walnuts
• 2 tbsp ground flaxseed
• 1 tbsp tahini
• 2 tbsp tomato paste
INGREDIENTS
INSTRUCTIONS
1. Sauté the onion and carrots in 2
tbsp of olive oil until they have sof-
tened and released their flavour.
2. Cook the lentils in vegetable broth.
3. In the meantime, using a blender
or food processor, pulse the oats
and walnuts into fine flour.
4. In a large bowl add all the ingredi-
ents and combine well using your
hands.
5. Place your mix in a loaf tin (26 x 11
cm) lined with parchment paper.
6. Top with 2 tbsp. BBQ sauce and
tbsp ketchup.
7. Place the lentil chestnut loaf in a
preheated oven at 200 degrees Cel-
sius for 40-50 minutes.
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 pota-
toes and roasted veggies.
Thursdays at 6:30pm on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
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