Lentil and chestnut roast

Makes 12 slices

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 chestnuts
• 150g bbq sauce (marrowhealth.com for recipe)
• 100g frozen peas
• 100g walnuts
• 2 tbsp ground flaxseed
• 1 tbsp tahini
• 2 tbsp tomato paste

Method

1. Sauté the onion and carrots in 2 tbsp of olive 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 processor, 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 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 Celsius 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 potatoes and roasted veggies.