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Tuesday 30 November 2010

Veggie Christmas: Carrot & Cashew Fan

How can I compare to Michelle's marvellous nut roast? She's convinced me to give the veggie standby another go. But if you want something a bit different this Christmas Day, why not try this carrot and cashew fan with lentils and a pomegranate sauce? This recipe combines all the best bits of Christmas food into one mouthwatering vegetarian feast.

I found this recipe on the Vegetarian Society website but they took it down just before I was about to cook it. Eep. I feared that was a bad omen, but thankfully I found it elsewhere, and the end result was lush - healthy and tasty with a lovely festive sharpness from the sauce. Give it a whirl before the big day - it isn't complicated but you might want to work out your timings in advance.

Carrot and cashew fan with lentils and a pomegranate sauce (for 4)
Adapted from this recipe on the the good to know website

You will need:
  • 500g carrots, peeled and diced
  • 110g onion, sliced
  • 220g cashew nuts
  • 125g breadcrumbs
  • 7 tbsp chopped fresh dill
  • Vegetable oil
  • 150g dried puy lentils
  • 3 large oranges
  • 12 cardamom pods, split down one side but not opened
  • 2-3 cloves of garlic, crushed
  • 2 1/2 tsp pomegranate molasses (try a local Lebanese shop, if you have one, or make your own)
  • Salt and pepper

Make it!

To make the fan:
  1. Preheat the oven to Gas 6, 200C
  2. Put the carrot, onion, nuts, breadcrumbs, dill and seasoning into a food processor and blitz until it's moist and clumping together.
  3. Divide the mixture between two 20cm greased, lined sandwich tins. Brush the tops with some vegetable oil.
  4. Bake for 35-40 mins until firm and crispy. Leave to stand for a few minutes before turning out.
To make the lentil mixture:
  1. Put the lentils, peel of half an orange and 6 cardamom pods into a pan.
  2. Cover with boiling water, add salt, put the lid on and simmer for 15-20 mins. Drain and remove the peel and pods.
  3. Mix the garlic, 3 tbsp orange juice, 1 tsp pomegranate molasses, 3 tbsp chopped dill and 1/2 tbsp vegetable oil. Season and mix through the lentils.
To make the sauce:
  1. Grate the zest of one orange into a saucepan.
  2. Add the juice from the remaining oranges, 6 cardamom pods, 1 1/2 tsp pomegranate molasses and 2 tbsp water.
  3. Simmer until the sauce has reduced by about two thirds.
Assemble it by slicing each carrot fan into wedges and putting two onto a pile of lentils, crispy side up. Drizzle with sauce and watch the envious meat-eaters drool.


  1. Hehe! We just want you to be very very good at seeing in the dark.

    OR! It should be 500g :-) favourite typo EVER. Sorry.

  2. Oops! Only use 500 carrots if you want to be eating this until next summer.


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