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Description
A hearty vegan lentil roast packed with protein and flavor. Perfect for a main dish or side.
Ingredients
- 1 cup dried lentils
- 2 cups water
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, grated
- 1/2 cup breadcrumbs
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cook lentils in water until tender (about 20 minutes), then drain.
- Sauté onion, garlic, and carrot in olive oil for 5 minutes.
- Mix cooked lentils, sautéed vegetables, breadcrumbs, and spices in a bowl.
- Press mixture into a greased loaf pan.
- Bake for 40 minutes until firm and golden.
- Let cool for 10 minutes before slicing.
Notes
- Use green or brown lentils for best texture.
- Add chopped nuts for extra crunch.
- Leftovers keep refrigerated for 3 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Baking
- Cuisine: International