Inspired by a recipe we found in a Woman’s Weekly magazine, here is our take on a wholesome and tasty lentil sausage roll using a hearty combination of green lentils and walnuts. Vegetarian eating at its best….these rolls make a great lunch or dinner alongside a healthy salad and we highly recommend serving them with our delicious homemade spicy tomato sauce. Enjoy!
Serving Size: 4
Ingredients:
1 cup of green lentils (soaked and cooked)
1 small brown onion, finely grated
2 cloves of garlic, crushed
1/3 cup coarsely chopped roasted walnuts
1 teaspoon sweet paprika
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon dried chilli flakes
1 free range egg, lightly beaten
10 sheets of filo pastry
Olive oil and basting brush
1/2 teaspoon sumac
Method:
- Line an oven tray with baking paper and pre-heat your oven to 200’C/180’C fan.
- Place the cooked lentils in a large bowl and lightly mash. Add your onion, garlic, walnuts, spices and egg and stir together well.
- Layer five sheets of filo pastry, basting each sheet with a thin layer of olive oil between them.
- Place half of the lentil filling along one lengthways side of the filo and roll to enclose filling.
- Cut into four even lengths and place on the baking tray.
- Repeat this with the remaining 5 filo sheet and filling.
- Sprinkle rolls with sumac spice and bake for 30 minutes or until crisp and golden.
Inspiration:
Cut into smaller sizes for a great bite size party snack.
Spicy Tomato Sauce
A gorgeous homemade tomato sauce inspired by a Jamie Oliver recipe with a little fire added! Great for pizza topping, pasta or sides dishes.
Ingredients:
2 tablespoons olive oil
3 cloves of garlic
1/2 teaspoon chilli flakes
1 cups of basil leaves (packed down) picked and torn
500g soft ripe tomatoes chopped
Celtic sea salt and ground black pepper to season
Method:
- Heat the olive oil in a non stick pan and saute the garlic for 1 minute on medium to high heat.
- Add the chilli flakes, basil and tomatoes, squishing the tomatoes as much as possible.
- Season with salt and pepper, and then bring to the boil for a minute before removing from the heat.
- Strain the sauce through a fine sieve pushing the bigger bits through with a wooden spoon.
- Discard the basil and garlic that is left over (or use for something else).
- Pour the sauce back into the pan and bring to the boil then simmer for 5 minutes.
Note: The sauce can be stored in the fridge for up to a week or even frozen in smaller amounts for quick easy use.
Inspiration:
If you want to not waste any ingredients one alternative is to blend the tomato mixture, including the basil and garlic together until creamy. This will vary quite a bit in colour and appearance to the sieved version above.
Vegetarian | Sugar Free
