Classic Lentil and Nut Roast with Maple Glaze

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups vegetable stock
• 2 tbsp olive oil
• 2 medium onions, finely diced
• 3 garlic cloves, minced
• 2 celery stalks, finely diced
• 1 medium carrot, coarsely grated
• 1 cup walnuts, chopped
• 1/2 cup hazelnuts, chopped
• 1/2 cup cashews, chopped
• 1/2 cup pecans, chopped
• 1 cup fresh breadcrumbs
• 2 large eggs, beaten
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp smoked paprika
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp soy sauce, for the glaze
• 1 tbsp vegetarian Worcestershire sauce or balsamic vinegar
• 1 tsp maple syrup
• 1 tbsp olive oil, for the glaze

Instructions

1. Put the lentils and stock in a medium saucepan. Bring to a boil, then simmer for 20 to 25 minutes, until the lentils are tender and most of the liquid is absorbed. Drain any extra and let cool.
2. Heat 2 tbsp oil in a large skillet over medium heat. Cook the onions for 10 to 12 minutes, until soft and golden. Add the garlic, celery and carrot and cook 5 minutes more. Let cool for 10 minutes.
3. Heat the oven to 375°F. Grease a 9x5-inch loaf pan. Line the bottom and long sides with parchment, leaving a little overhang to lift the roast out later.
4. Toast the chopped nuts in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until golden and fragrant. Watch them, because nuts burn fast.
5. Mash half of the lentils with a fork so the roast holds together. Leave the rest whole.
6. In a large bowl, combine both kinds of lentils, the vegetables, nuts, breadcrumbs, eggs, tomato paste, soy sauce, thyme, sage, paprika, salt, pepper and parsley.
7. Test the mixture by squeezing a handful. It should hold its shape. If it crumbles, add 1 tbsp more breadcrumbs. If it is very stiff, add a splash of water.
8. Press the mixture firmly into the pan to remove air pockets, and smooth the top.
9. Stir the glaze ingredients together and brush half over the top. Bake for 25 minutes, then brush on the remaining glaze.
10. Bake 15 to 20 minutes more, until the top is deep brown and firm, the edges pull away from the pan and the center reads 165°F.
11. Rest in the pan for 10 minutes. Lift out with the parchment, and slice about 3/4 inch thick with a serrated knife.