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Lentil Roast with Sweet Potato and Celeriac Purée
4.1 11 ratings
Prep. 30 min
Total 1 h
4 portions
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Ingredients

  • onion quartered
    50 g
  • carrot cut in pieces (2 cm)
    60 g
  • fresh mushrooms sliced
    80 g
  • garlic cloves
    2
  • celeriac cut in pieces (2 cm)
    500 g
  • olive oil plus extra for drizzling
    30 g
  • tinned lentils rinsed, drained
    250 g
  • tinned kidney beans rinsed, drained
    200 g
  • rolled oats
    130 g
  • soy sauce
    20 g
  • paprika
    1 tsp
  • dried mixed herbs
    2 tsp
  • nutritional yeast flakes
    3 Tbsp
  • fine sea salt
    1 ½ tsp
  • sweet potatoes peeled, cut in pieces (2 cm)
    300 g
  • shallots halved
    80 g
  • unsalted butter diced
    20 g
  • white wine, dry
    100 g
  • liquid vegetable stock
    150 g
  • broccoli florets
    350 g
  • water
    50 g
  • lime juice, freshly squeezed for drizzling
  • fresh parsley roughly chopped, for garnishing
  • gravy (optional) for serving (see tip)

Nutrition per 1 portion

Calories 621.9 kcal / 2602.1 kJ
Protein 27.5 g
Fat 19.8 g
Carbohydrates 84.3 g
Fibre 19 g
Saturated Fat 4.9 g
Sodium 1665.1 mg

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