Herb-Infused Lentil Roast With Vegetables Recipe

About this recipe

A hearty and diabetic-friendly dinner featuring a lentil-based roast paired with tender carrots and onions, all baked in a savory herb-infused gravy. Perfect for solution seekers looking for a wholesome and satisfying meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 50G Pepper Black Ground BWFO
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Organic Dried Rosemary Hatton Hill Organic
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 5 Kg Caputo Integrale Whole Wheat Flour, 5Kg
• - Tata Salt

Instructions

1. 1. Preheat your oven to 180°C (350°F).
2. 2. In a large mixing bowl, combine 500 g cooked lentils, 1/4 cup whole wheat flour, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tsp dried rosemary. Mix well to form a cohesive mixture.
3. 3. Shape the lentil mixture into a loaf and place it in a baking dish lined with parchment paper.
4. 4. Arrange 2 large carrots (peeled and chopped) and 1 large onion (sliced) around the lentil loaf in the baking dish.
5. 5. In a small bowl, mix 1 cup vegetable broth with 1/4 cup whole wheat flour, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tsp dried rosemary to create a gravy. Pour this mixture over the lentil loaf and vegetables.
6. 6. Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes to allow the top to brown slightly.
7. 7. Remove from the oven and let it rest for 5 minutes before slicing the lentil roast. Serve warm with the baked vegetables and gravy.