Lentil and Chickpea Roast

Ingredients

• 200 g (1 cup) dried puy or green lentils, washed (or use 400 g ready cooked)
• 2 bay leaves
• 1 tablespoon olive oil
• 1 red or yellow onion
• 1 carrot
• 3 cloves garlic, crushed
• 100 g (½ cups) oats, regular or gluten-free
• 250 g cooked chickpeas (equivalent to 1 can chickpeas drained)
• 4 tablespoons milled flaxseed or linseed
• 3 tablespoons nutritional yeast
• 2 tablespoons tomato paste
• 6 tablespoons water
• 2 teaspoons liquid smoke (optional)
• 2 teaspoons smoked paprika
• 2 teaspoons fresh or dried thyme or oregano
• salt and pepper to taste

Method

Preheat oven to 180°C/375°F/gas mark 5. Line a loaf tin with baking parchment.

If using dried lentils, cook them in plenty of water with the bay leaves. Once cooked, drain and set aside, removing the bay leaves.

Chop the onion finely along with the carrot and garlic. Heat the olive oil in a pan. Then fry the onion, carrot and garlic in the oil. Add the tomato paste and fry a little.

Mix the flaxseed or linseed with water and allow it to stand for a few minutes to ‘gel’. This will help to bind the roast together.

In a food processor put the drained lentils and chickpeas, oats, the carrot mixture and all the seasonings. Pulse a few times to form a thick mixed texture. If you don’t have a food processor, put all the ingredients into a large mixing bowl and mash using a potato masher or fork. Mix together really well.

Transfer the mixture to the lined tin. Roast for 45 minutes. The topping should be nice and crisp once done.

Serve with roast potatoes, vegetables and gravy.