Lentil-nut Roast
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, red
- 500 ml vegetable stock
- 2 cloves garlic
- 1 medium onion (s)
- some oil
- 100 g nuts, round (e.. hazelnuts)
- 100 g nuts, chopped (e.. cashews, walnuts)
- 100 g peas
- 100 g corn, (about half a lass)
- 2 tablespoon soy flour, (alternatively eggs)
- 1 teaspoon, heaped ginger, grated
- salt and pepper
- Chili powder
- 2 tablespoon nuts, ground
Print Recipe
Pin Recipe Instructions
- Cook the red lentils in the vegetable stock according to the instructions on the package. If they are still too moist, simply leave them on the stove over a low heat for a while until they are quite dry. In the meantime, chop the garlic and onion and sauté in the oil and cook the peas. Drain the corn and peas. Mix the soy flour with 2 tablespoons of water (or the eggs). Then mix all the ingredients well and, depending on your taste, season with salt, pepper and possibly chilli. Shape the mixture into two roasts on a baking sheet lined with baking paper. Bread the roast with chopped nuts. Bake at 180 degrees for 45 minutes. Check in between times and - if the roast should get too dark - cover it, e.g., with aluminum foil.
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