For the Roast:

# 1 large onion, thinly sliced
# 8 oz. (225g) dark brown lentils
# 4 oz. (125g) brazil nuts, shelled and finely chopped
# 4 oz. (125g) walnuts, shelled and finely chopped
# 4 oz. 9125g) hazelnuts, shelled and finely chopped
# 2 tbsp. chopped thyme
# 2 tbsp. chopped parsley
# 1 tsp. chopped rosemary
# 4 tbsp. dry red wine
# salt and ground black pepper
# 1 tbsp. chopped savory
# 1 bayleaf

For the stuffing

# 4 oz. (125g) whole-wheat breadcrumbs
# 6 sage leaves, chopped
# 5 tbsp. dry red wine
# 4 tbsp. olive oil
# 1 onion, sliced and chopped
# salt and ground black pepper

For the Topping:

# 3 oz. (75g) whole-wheat breadcrumbs
# 4 tbsp. olive oil
# 2 tbsps sesame seeds

Procedures :
# Put the lentils, sliced onion and bayleaf in a pan of water, bring to the boil and continue boiling until they are well softened # Remove the bayleaf then drain and mash the onion and lentils # Add the nuts to the lentil puree then stir in the herbs, wine and seasoning # For the stuffing gently cook the onion in the oil until the onions soften # Remove the pan from the heat and mix in the breadcrumbs, seasoning, sage and red wine # Take a flat ovenproof dish and spread half the lentil and nut mixture over the base # spread the stuffing mixture over it then cover with the remaining lentil mixture # Shape the whole to resemble an oblong loaf with the stuffing completely inside # Mix together the topping mixture of breadcrumbs, oil and sesame seeds then press the mixture over the roast # Bake in pre-heated oven at 400f, gas mark 6, 200C for about 45 minutes or until the topping mixture is brown and crispy
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Category : Holiday

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