Red Lentil and Cashew Nut Roast with White Wine Gravy Recipe

June 4, 2012 by

Low Salicylate Lentil and Cashew Nut Roast

This red lentil and cashew nut roast recipe is low salicylate and could be made vegan with appropriate substitutions.

Makes 18 individual nut roasts in a standard sized rectangular muffin pan. Halve the recipe to make it in a loaf tin to serve 4 people.
  • 400g red split lentils
  • 1L vegetable stock
  • 2 fresh (or dried) bay leaves
  • 200g unsalted cashew nuts
  • 1 large onion, finely chopped
  • 2 large leeks, finely sliced (use a mandolin)
  • 200g mushrooms, finely chopped
  • 2 garlic cloves, crushed
  • 2 tbsp lemon juice
  • 150g mature Cheddar cheese, grated
  • 200g wholemeal breadcrumbs
  • 4 tbsp chopped fresh parsley (large handful)
  • 2 eggs, lightly beaten

Rinse the lentils in a sieve under cold running water. Drain, then tip into a large saucepan. Add the stock and bay leaves and bring to the boil. Reduce heat to a gentle simmer, then cover and cook for 30-40 minutes until the lentils are soft and pulpy and the stock has been absorbed. Stir once or twice towards the end of cooking to prevent the lentils catching. Discard the bay leaves.

While the lentils are cooking, put the cashew nuts in a non-stick frying pan and toast over medium heat until lightly browned, tossing frequently. Set aside to cool, then roughly chop. Preheat the oven to 190°C. Line each hole in a rectangular muffin pan with baking paper, letting the sides overhang.

When the lentils are ready, tip into a bowl and set aside.

Add a tablespoon of olive oil to the frying pan and cook the onion over medium-low heat for 10 minutes. Add the leeks, mushrooms and garlic to the pan, turn the heat up to medium-high and cook for a further 10 minutes, stirring often, until tender. Stir in the lemon juice and let it cook for another minute.

Tip the vegetable mixture into the bowl with the lentils. Stir in the breadcrumbs, cashew nuts and the parsley, followed by the grated cheese and beaten egg. Season to taste, then spoon into the muffin holes, smoothing the tops and pressing into the corners with your fingers.

Bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool and set in the tin for 10 minutes before turning out. Serve with the gravy.

Note: if baking in a loaf tin, cover it with foil and cook for 1 hour, then remove the foil and cook for another 30 minutes, or until a skewer comes out clean.

White Wine Gravy Recipe

  • 1 tbs olive oil
  • 2-3 French shallots, finely sliced
  • 1 heaped tablespoon plain flour
  • 1/2 cup white wine
  • 1-2 cups chicken or vegetable stock (I used vegan chicken-style stock)
  • Small twig of rosemary or a couple of sprigs of thyme (optional)

Heat the olive oil over medium heat in a small saucepan. Add the shallots and cook for 5 minutes, stirring frequently, until translucent and fragrant.

Add the flour and stir well to coat the onions in it. Cook the flour out for 1-2 minutes, stirring constantly so the flour doesn’t burn (for gluten free, use potato starch).

Pour in the wine and let it bubble away for a few seconds, then stir well. The wine should start to form a thick paste. Cook for 2 minutes then begin to add the stock, about 1/4 cup at a time. Once you have added 1 cup of stock, let it simmer on low heat for 5 minutes. If it gets too thick, add more stock, until you reach your desired consistency.

If using, put in the rosemary or thyme and let it simmer for a few minutes. It won’t need long to impart it’s flavour. Strain the gravy and discard the solids, so you are left with a nice, smooth gravy.

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