Lentil nut roast with sugo
Discover a deliciously hearty Lentil Nut Roast with Sugo, perfect for any occasion! Packed with nutritious ingredients like lentils, almonds, mushrooms, and vibrant veggies, this vegetarian dish boasts a zesty lemon twist and a rich tomato sugo. Savor the rich flavors and enjoy a satisfying meal that’s both healthy and comforting.
- 28 Apr 2025
- Cook time 70 min
- Prep time 30 min
- 6 Servings
- 14 Ingredients
Lentil nut roast with sugo is a delicious and nutrient-rich dish that combines the earthiness of lentils, the crunch of almonds, and the fresh flavors of vegetables complemented by a rich tomato sauce. It's a perfect meal for vegetarians and an excellent choice for a hearty dinner. Here's how to cook this flavorful dish step-by-step.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
- In a saucepan, heat 1 teaspoon of olive oil over medium heat.
- Add half of the chopped red onion and sauté until translucent, about 5 minutes.
- Add the canned tomatoes and red pepper to the saucepan. Stir well and bring to a simmer.
- Season with salt and pepper to taste. Let it simmer while you prepare the lentil nut roast.
- In a large skillet, heat the remaining 1 teaspoon of olive oil over medium heat.
- Add the remaining chopped red onion, celery, and garlic. Sauté for about 5 minutes until softened.
- Add the mushrooms and cook until they release their moisture and become tender, about 5 minutes more.
- Stir in the lemon zest, almonds, bread crumbs, lentils, and currants. Mix well and cook for another 2-3 minutes.
- Remove from heat and let the mixture cool slightly.
- In a large mixing bowl, combine the sautéed vegetable and lentil mixture with the lightly beaten eggs. Mix until well combined.
- Transfer the mixture to the prepared loaf pan, pressing it down firmly so it holds together.
- Place the loaf pan in the preheated oven and bake for 45-50 minutes or until the top is golden brown and the loaf is set.
- After the sugo has simmered for about 30 minutes, add the vinegar. Stir well and adjust seasoning as needed.
- Remove from heat and keep warm until ready to serve.
- Remove the lentil nut roast from the oven and let it cool in the pan for about 10 minutes.
- Carefully remove the loaf from the pan and slice it into serving portions.
- Serve the lentil nut roast slices topped with the warm sugo.
Tips:
- Toasting the almonds before using them intensifies their flavor and adds a lovely crunch to the roast.
- If you prefer a vegan version, replace the eggs with a flaxseed or chia seed mixture (1 tablespoon of ground seeds mixed with 3 tablespoons of water per egg).
- For a richer taste, consider adding a splash of red wine to the sugo sauce while it simmers.
- Make sure to thoroughly drain and rinse the canned lentils to remove excess salt and improve their texture.
- Mince the garlic finely to ensure it spreads evenly throughout the dish, giving it a more consistent flavor profile.
Your Lentil Nut Roast with Sugo is now ready to be served! This wholesome and aromatic dish is perfect for family dinners and special occasions alike. Pair it with a fresh green salad or some roasted vegetables to complete the meal. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 11g | 29% |
| Sugar 11g | 11% |
| Fat | |
| Fat 9g | 11% |
| Saturated 1.31g | 4% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 100mg | 19% |
| Vitamin B1 1.02mg | 85% |
| Vitamin B2 0.53mg | 41% |
| Vitamin B3 4.08mg | 26% |
| Vitamin B6 0.42mg | 25% |
| Vitamin B9 180ug | 46% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 30mg | 33% |
| Vitamin E 3.77mg | 25% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.54mg | 60% |
| Iron, Fe 4.20mg | 38% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 910mg | 27% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 230mg | 16% |
| Zinc, Zn 1.91mg | 17% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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