Lentil nut roast with sugo

Lentil nut roast with sugo offers a hearty blend of lentils, almonds, and fresh vegetables, all draped in a rich tomato sauce. Perfect for a vegetarian meal, this dish is both nutritious and flavourful, baked until golden brown.

24 Nov 2025
Cook time 70 min
Prep time 30 min

Ingredients:

2 tsp olive oil
1 red onion
1 stalk celery
2 garlic cloves
2 tbsp lemon zest
1 cup mushrooms
1/2 cup almonds
1/3 cup bread crumbs
1 can canned lentils
2 tbsp currants
2 eggs
2 cans canned tomatoes
1/4 cup red pepper
1 tsp vinegar

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.

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.

2. Cook the Sugo (Tomato Sauce):
- 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.

3. Prepare the Lentil Nut Mixture:
- 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.

4. Combine and Form the Loaf:
- 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.

5. Bake:
- 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.

6. Finish the Sugo:
- 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.

7. 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.

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!

Lentil nut roast with sugo FAQ:

What is the best pan size for this lentil nut roast?

A standard loaf pan (approximately 9x5 inches) works best for this recipe. It allows for even baking and helps the roast hold its shape.

How do I know when the lentil nut roast is done baking?

Bake the lentil nut roast for 45-50 minutes. It's done when the top is golden brown and the loaf is set. You can also insert a toothpick in the center; it should come out clean.

Can I make this recipe ahead of time and store it?

Yes, you can prepare the lentil nut roast ahead of time. Allow it to cool completely, then wrap it tightly and store it in the refrigerator for up to 3 days. Reheat in the oven before serving.

What can I substitute for the currants in this recipe?

You can substitute currants with raisins, chopped dried cranberries, or omit them entirely if you prefer. Adjust the quantity based on your taste.

What are some dietary modifications for this recipe?

For a vegan version, use flax eggs instead of regular eggs and ensure that the bread crumbs are vegan. This recipe is naturally gluten-free if you use gluten-free bread crumbs.

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.

Nutrition per serving

6 Servings
Calories 240kcal
Protein 14g
Carbohydrates 33g
Fiber 11g
Sugar 11g
Fat 9g

Lentil nut roast with sugo