About this recipe: Not only are low-fat lentils richer in protein than most other pulses, but their slightly smoky flavour makes a great base for this tasty nut roast, packed with colourful vegetables and served with a quick tomato sauce.
If you don't have a loaf tin in this size, use an alternative tin with a similar capacity. The mixture should come to a depth of 4–5cm. * The mixture should be warm, not steaming hot when adding the egg. If necessary allow it to cool for a few minutes.
I made this roast and it was delicious, so I made another for the freezer. I cut it up into thick slices and wrapped them individually, then take out what I need. Very impressed. - 23 Dec 2010
I've made this several times, my vegetarian sister and mum love it. Its perfect for roast dinner and yes freezes well. Going to make it again tomorrow, the best nut loaf I've ever had in 30+ years of vegetarianism - 30 May 2011
My first time at making a nut roast, we're not vegstarians but we had it as a Sunday roast, very very tasty, will make it again - 06 Jul 2011