Vegetarian Christmas Roast

Ingredients

For the Roast

• 1 large onion, thinly sliced
• 8 ounces dark brown lentils
• 4 ounces brazil nuts, shelled and finely chopped
• 4 ounces walnuts, shelled and finely chopped
• 4 ounces hazelnuts, shelled and finely chopped
• 2 tablespoons chopped thyme
• 2 tablespoons chopped parsley
• 1 teaspoon chopped rosemary
• 4 tablespoons dry red wine
• salt & fresh ground pepper
• 1 tablespoon chopped savory
• 1 bay leaf

For the stuffing

• 4 ounces whole wheat breadcrumbs
• 6 sage leaves, chopped
• 5 tablespoons dry red wine
• 4 tablespoons olive oil
• 1 onion, sliced and chopped
• salt & fresh ground pepper

For the Topping

• 3 ounces whole wheat breadcrumbs
• 4 tablespoons olive oil
• 2 tablespoons sesame seeds

Directions

1. 1

   Put the lentils, sliced onion and bayleaf in a pan of water, bring to the boil and continue boiling until they are well softened.

2. 2

   Remove the bayleaf then drain and mash the onion and lentils.

3. 3

   Add the nuts to the lentil puree then stir in the herbs, wine and seasoning.

4. 4

   For the stuffing gently cook the onion in the oil until the onions soften.

5. 5

   Remove the pan from the heat and mix in the breadcrumbs, seasoning, sage and red wine.

6. 6

   Take a flat ovenproof dish and spread half the lentil and nut mixture over the base.

7. 7

   spread the stuffing mixture over it then cover with the remaining lentil mixture.

8. 8

   Shape the whole to resemble an oblong loaf with the stuffing completely inside.

9. 9

   Mix together the topping mixture of breadcrumbs, oil and sesame seeds then press the mixture over the roast.

10. 10

    Bake in pre-heated oven at 400f for about 45 minutes or until the topping mixture is brown and crispy.