Back to our recipes

Tomatoey French Lentil Chestnut Roast

Tomatoey French Lentil Chestnut Roast

“Try this as a fantastic alternative to your Sunday roast or inspiration for meat free Monday.”

By Hugdecook

  • Serves 4

  • 40 Minutes

  • 3 pans

  • Proficient

Suitable for vegetarians

Tomatoey French Puy & Green Lentils



1.Begin by heating your oven to 180C. Line a medium loaf tin with foil & grease liberally with butter

2.Bring a pan of salted water to the boil and blanch the savoy cabbage for a few minutes, once cooked, plunge in iced water

3.In a separate pan, cook the onion and garlic in butter until soft, this could take up to 10 minutes

4.Roughly chop the chestnuts and add to a large mixing bowl with the lentils, breadcrumbs, chopped wild garlic or basil, tomato puree, Dijon mustard & the egg

5.Add salt and pepper to taste. Combine thoroughly

6.Line the tin with the cabbage leaves and fill with the mixture, making sure that there is excess cabbage over the sides of the tin for wrapping. Fold the cabbage leaves over the mixture as if it were a parcel. Tighten & secure with foil and bake for 45 minutes

7.Serve with roasted potatoes, carrots & the rest of the cabbage for a complete roast. Or, serve individual slices for a light lunch with your favourite sauce

How'd you get on?

If it turned out well, why not take a quick snap of your masterpiece and share the love? Remember to tag us!

Got any suggestions or improvements or tips? Let us know!

Also featured in...

Related Recipes