Lentil and mushroom roast

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
1 large Onion; finely chopped
1 \N 250 g pack chestnut mushrooms; roughly chopped
1 tablespoon Dried mixed herbs
75 grams Fresh wholemeal breadcrumbs; (3oz)
1 teaspoon Yeast extract; mixed with a
\N \N ; tablespoon boiling
\N \N ; water
2 \N 400 g cans cooked green lentils; drained
1 medium Egg
\N \N Salt and freshly ground black pepper

Preheat the oven to 190 C, 375 F, Gas Mark 5.

Heat the oil in a frying pan and cook the onions for 3-4 minutes. Add the mushrooms and cook for a further 5 minutes.

In a mixing bowl combine the onions and mushrooms with the remaining ingredients. Spoon this mixture into an ovenproof dish and place in the preheated oven for 25 minutes

Notes Delicious served with olive oil roasted potato wedges and root vegetables, green beans and a vegetable gravy.

Converted by MC_Buster.

NOTES : A hearty vegetarian supper dish that is quick and healthy.

Converted by MM_Buster v2.0l.

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