Lentil and chestnut roast

Total time: 1hr 10m
Preparation Time: 45m

For 4 people


Fanny - fannythefoodie

Nutritional Information

Contains 458 Kcal, 15g Protein, 46g Carbohydrates, 20g Fat


  • Roast
  • 100 g brown lentils
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 2 garlic clove, finely chopped
  • 1 carrots, diced
  • 2 sprigs thyme, finely chopped
  • 250 g mixed mushrooms, chopped
  • 50 g crushed linseed
  • 1 tbsp tomato puree
  • 50 g walnuts, finely chopped
  • a little pepper
  • 0.5 tsp salt
  • 200 g chestnuts, cooked, mashed
  • Sauce
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 dl water
  • 2 sprigs thyme, finely chopped
  • 2 dl balsamic vinegar
  • salt and pepper to taste
  • 1 tbsp tomato puree
  • 1 tsp maple syrup
  • 5 g dried porcini mushrooms, soaked, drained
  • Utensils
  • One greased loaf tin (approx. 25 cm)

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  • Roast

    Cook the lentils in water according to the packet instructions until soft, then drain and leave to cool. Roughly mash the lentils. Heat the oil, sauté the onion, garlic, carrots and thyme for approx. 3 mins. Add the mushrooms and cook for a further 2 mins. Place in a bowl, add the tomato puree, walnuts, chestnuts, linseed and lentils, season. Transfer to the loaf tin, press down gently.
  • To roast

    Approx. 25 mins. in the centre of an oven preheated to 180°C.
  • Sauce

    Heat the oil, sauté the onion, garlic and thyme. Pour in the balsamic and water, add the porcini mushrooms and tomato puree, bring to the boil. Simmer the sauce over a low heat for approx. 20 mins. Puree the sauce, add the maple syrup, season. Serve the sauce with the lentil and chestnut roast.
  • Serve with:

    Gnocchi, roasted vegetables or red cabbage.

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