The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sweet Potato & Lentil Loaf, Minted Greens & Maple Carrots
A wholesome Easter special – this nut roast is perfect for Sunday lunch. You'll mash sweet potatoes, lentils and chestnuts, then roast til golden and moreish. Serve with cumin and maple Chantenay carrots, minted green peas and mangetout for extra goodness. Plus, your favourite veggie gravy!
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 sweet potato
- 460g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 80g chestnuts
- 1 unwaxed lemon
- 300g vegetable gravy (Celery) (Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- 1 tbsp maple syrup
- 160g mangetout
- 1 handful of fresh flat-leaf parsley
- 10 chantenay carrot loose
- 2 tsp cumin seeds
- 20g ground almonds (Nuts)
- 1 handful of fresh mint
- 150g peas
Nutritional Information
Calories: 420
Protein: 13g
Carbs: 56g
Fat: 16g
Sweet Potato & Lentil Loaf, Minted Greens & Maple Carrots
A wholesome Easter special – this nut roast is perfect for Sunday lunch. You'll mash sweet potatoes, lentils and chestnuts, then roast til golden and moreish. Serve with cumin and maple Chantenay carrots, minted green peas and mangetout for extra goodness. Plus, your favourite veggie gravy!
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Roughly chop the sweet potato into 2cm chunks (peel optional), then add to the saucepan. Simmer for 12-15 mins. Drain and rinse the lentils, then add to the saucepan for the final 5 mins of cooking, until soft. Drain together, return to the pan and mash together.
- Meanwhile, lightly oil a small ovenproof dish with 1 tsp oil. Roughly chop the parsley. Roughly chop the chestnuts. Add the chestnuts, ground almonds and half the parsley to the mashed sweet potatoes & lentils in the pan. Mix and season well with sea salt and black pepper. Transfer the mixture to the ovenproof dish. Press down to spread evenly. Drizzle with 1 tsp of olive oil. Bake for 15-20 mins, or until golden.
- Place the carrots on a lined baking tray and toss with 2 tsp oil, the maple syrup and cumin seeds. Season with sea salt, then roast for 15-20 mins, until soft and golden,
- Remove the mint leaves from the stalks and roughly chop. Wipe the sweet potato saucepan clean, refill with salted hot water and bring to a boil. Add the mangetout and peas, cook for 2-3 mins, then drain. Return to the pan and toss with 1 tbsp olive oil, the chopped mint, remaining parsley and the juice from half the lemon. Season to taste with sea salt and black pepper.
- When ready to serve, place a small saucepan on medium heat and add the gravy. Bring to a simmer 2-3 mins, until hot.
- Serve the sweet potato & lentil loaf alongside the roasted carrots and minted greens. Pour over the gravy.
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