Lentil and Yam Roast
Credit:
Provided by: Beth Ginsberg, Executive Chef for the Prostate Cancer Foundation and author
Ingredients
- 1 tb Olive Oil
- ½ cup Shallots (chopped)
- ½ cup Onions (chopped)
- 1 cup Brown Lentils (cooked)
- 1 cup Yams (cooked and mashed)
- ½ cup Ground Almonds
- ¾ cup Oat or Quinoa Flakes
- 2 tb Ground Flaxseed or a Vegan Egg replacement
- TT Sea Salt and Black Pepper
- 1 tsp Turmeric
- 1 tsp Fresh Thyme (chopped)
- 2 tsp Sage (chopped)
- 1 tb Parsley (chopped)
- 2 tb Mustard (I prefer country style)
Directions
- Sauté onions and shallots in olive oil and remove from heat
- Place remaining ingredients in a mixing bowl, add onion and blend well with a spoon or holds
- Mold into a loaf by hand or place in a sprayed loaf pan with parchment paper on the bottom
- Bake in oven at 350° for 1 ½ hours
Recipe Note
*Can serve with country mustard or a puree of butternut squash
