Lentil and mushroom roast

4 servings

Ingredients

QuantityIngredient
2tablespoonsOlive oil
1largeOnion; finely chopped
1250 g pack chestnut mushrooms; roughly chopped
1tablespoonDried mixed herbs
75gramsFresh wholemeal breadcrumbs; (3oz)
1teaspoonYeast extract; mixed with a
; tablespoon boiling
; water
2400 g cans cooked green lentils; drained
1mediumEgg
Salt and freshly ground black pepper

Directions

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.