Recipes
Lentil and walnut nut roast
Lentil and walnut nut roast has about 280 kcal and 15 g of protein per serving, takes 70 minutes and serves 6. A vegetarian main with real bite that even meat eaters take seconds of.
| Per serving | |
|---|---|
| Calories | 280 kcal |
| Protein | 15 g |
| Carbs | 30 g |
| Fat | 13 g |
| Time | 70 minutes |
| Serves | 6 |
Ingredients
- 200 g red lentils
- 100 g walnuts
- 250 g mushrooms
- 1 onion
- 1 carrot
- 2 eggs
- Thyme, smoked paprika, salt
Steps
- Cook the lentils in water for 12 minutes, then drain them well.
- Fry the chopped onion, mushrooms and grated carrot until dry.
- Chop the walnuts and mix everything with the eggs and the spices.
- Press into a lined loaf tin and bake 40 minutes at 180°C. Rest 10 minutes before slicing.
Make it a block
Slices keep for three days and fry up well. Add it to your week in Cutline: one click and the time is blocked.
*Calories and macros are approximate: calculated from standard values per 100 g (USDA FoodData Central) for the ingredients as listed. Brands differ.*
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