Lentil Roast
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 2 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g lentils, red
- 500 ml vegetable stock
- 2 bay leaves
- 1 tablespoon butter
- 120 g breadcrumbs
- 250 g cheddar cheese, more mature
- 3 tablespoon parsley, fresh, chopped
- 1 leek, cut into rings
- 125 g mushrooms, finely chopped
- 1 tablespoon lemon juice
- 2 egg (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the lentils, broth and bay leaf in a saucepan. Bring to the boil and simmer covered for approx. 15-20 minutes, until all the liquid has been absorbed and the lentils are soft. Remove the bay leaf.
- Line the bottom of a loaf pan with parchment paper. Brush the shape with the butter and sprinkle with 2 tablespoons of breadcrumbs.
- Quarter the leek rings. Stir the cheddar cheese, leek, mushrooms, remaining breadcrumbs and parsley into the lentils and season with salt and pepper. Thicken the mixture with lemon juice and eggs. Pour the mixture into the prepared loaf pan and smooth it out.
- Bake in a preheated oven at 190 ° C for approx. 1 hour until golden brown.
- Loosen the lentil roast all around with your spatula or knife and turn it out onto a preheated serving platter. Carefully peel off the parchment paper.
- I like to serve gorgonzola sauce for roasting lentils.
- Tip: After you have the oven on, you can serve grilled vegetables with it. Clean the peppers, zucchini and aubergine as required, cut into pieces and sear in the oven on the highest shelf position.
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