Lentil Roast with Sweet Potato and Celeriac Purée

4.1 15 ratings

Prep. 30 min

Total 1 h

4 portions

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)

Difficulty

easy

Nutrition per 1 portion

Sodium 1665.1 mg

Protein 27.5 g

Calories 2602.1 kJ / 621.9 kcal

Fat 19.8 g

Fibre 19 g

Saturated Fat 4.9 g

Carbohydrates 84.3 g

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