Lentil Roast - The Versatile Hearty Dish!

Lentil Roast

NOTE: Soak Lentils overnight. I normally do at least a double batch.  

Ingredients:

1 Quart of Canned Tomatoes

2 Cups Oats, 

2 Cups Soaked Lentils, 

1/2 Tablespoon Himalayan Salt, 

A couple of carrots (optional) 

(Additional ingredients later)

Directions:

Place all the above ingredients into a blender and pulse. Make sure that it is still thick and slightly chunky. If very runny, you can add some more oats.

Pour into an oiled bake dish. Chop a small Onion into 1/2 inch or so pieces and stir into the mixture in the baked dish with a few Sunflower seeds (maybe like 1/4 cup) for extra crunch and heartiness!

For Decoration: 

Add a few dashes of Paprika and Turmeric on top!

Bake at 375 degrees Fahrenheit until the top appears DRY and a toothpick comes out clean. Normally cracks appear all over the top and the roast pulls away from the sides slightly. 

Serving: 

It's delicious with mashed potatoes and gravy or some kind of a tomato sauce. 

Variation:

My sister more recently placed large circles of Zucchini in the bottom of the pan before pouring on the batter and that makes a very nice variation!

Food Story:

   This recipe is really my Mom's, she made this, and I learned from her! We have made this roast sooo many times and for many different times of year and events. It's easy to make a LOT and it's so filling and tasty! It's been eaten and appreciated by persons of many different diets and preferences with few if any complaints. Enjoy and be Blessed!