Vegetable, Lentil and Cashew Nut Roast recipe

This delectable nut roast combines the smoky flavours of red lentils with red pepper, leeks, mushrooms and garlic, along with some sweet cashew nuts. Serve this nut roast with a simple tomato sauce for optimum flavour.


  • 450ml vegetable stock
  • 200g split red lentils
  • 100g cashew nuts
  • 100g wholemeal breadcrumbs
  • 100g mushrooms
  • 100g cheddar cheese
  • 1 onion
  • 1 red pepper
  • 1 leek
  • 1 garlic clove
  • 1 egg
  • 1 tbsp. lemon juice
  • 2 tbsp. olive oil
  • Salt and pepper
  • Small handful freshly chopped parsley


  1. Finely chop the onion, mushrooms, leek, garlic clove, and red pepper.

  2. Rinse the lentils under cold water then simmer in the vegetable stock for 15-20 minutes until soft and pulpy.

  3. Whilst the lentils are cooking, toast the nuts in a dry frying pan until golden, then whiz in a food processor until finely chopped.

  4. Preheat the oven to 190C and grease and line a loaf tin.

  5. Heat the oil in a frying pan and then fry the onion for five minutes, add the leeks, red pepper, mushrooms and garlic and fry for another 5-10 minutes. Add the lemon juice.

  6. Stir the lentils and the nuts into the frying pan, add the breadcrumbs, the cheese and the egg, season well and then stir in the parsley.

  7. Once fully combined, place the mixture into the loaf tin and level the top. Bake the nut roast for 30 minutes covered with foil and then remove the foil for another 30 minutes of cooking.

Once cooked, allow to cool slightly and then cut into thick slices to serve. If you don't want to serve it with a sauce, simply boil some new potatoes and spinach to serve with it.

Recipe Details:

  • Author: Laura Young.
  • Published:

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Reviews and Comments:

Vegetable, Lentil and Cashew Nut Roast Review by Philip Marno on 3rd December 2012:

I'm tring to be prepared this year, can I make and freeze this?

Does it freeze well?

Vegetable, Lentil and Cashew Nut Roast Review by Jinny on 7th October 2012:

Delicious. This was a real hit. I trebled the quantities and served 10 people with plenty leftover. Lots of preparation time, but worth the effort. Served with creamy mushroom sauce. Fantastic :)

Vegetable, Lentil and Cashew Nut Roast Review by Sonia on 24th June 2012:

Made this for my daughter who is a vegetarian. She said it was the best she'd ever tasted. My other daughter loved it too.

Vegetable, Lentil and Cashew Nut Roast Review by A. T. Cairns on 10th June 2012:

This is a good basic nut roast recipe. The egg, cheese and breadcrumbs are unnecessary. Use extra virgin olive oil to bind if needed, which also prevents the lentils over drying during "roasting". Concentrate on making the lentil pulp as tasty as possible, it'll cover a multitude of sins.

Vegetable, Lentil and Cashew Nut Roast Review by Barwang on 4th June 2012:

Nice flavour, but turned out quite soft and salty.

Vegetable, Lentil and Cashew Nut Roast Review by Loz on 3rd January 2012:

Made nut roast for xmas, used mixed nuts instead of cashews. Lovely texture and taste.

Vegetable, Lentil and Cashew Nut Roast Review by Maz on 14th December 2011:

Made this with mixed nuts instead of cashews.