Summary

Ingredients

For the dough: (wet ingredients and spices)

• 400 g lentils, reen or brown, cooked
• 0.5 ½ onion (s), finely grated
• 1 clove garlic
• 2 tablespoon miso paste
• 60 ml oil
• 80 ml broth
• 2 tablespoon soy sauce
• 1 teaspoon soy sauce, sweet
• 1 teaspoon salt
• pepper
• 1 teaspoon gyros spice
• 0.5 teaspoon ½ paprika powder, smoked, hot
• 1 teaspoon cumin powder

Also:

• 1 carrot (s), finely grated

For the dough: (dry ingredients)

• 220 g luten flour
• 10 g tapioca starch

For the filling: (optional)

• 70 g date (s), or other sweet dried fruit, pitted
• 70 g tomato (s), dried, possibly pickled in oil
• 70 g almond (s) or other nuts, chopped

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Instructions

1. First mix all the moist ingredients and the spices together and puree so that a homogeneous mass is created. Then add the grated carrots.
2. Separately, mix the dry ingredients together and then add to the mass. Knead everything well with your hands. The sausage meat should not stick to your hands, otherwise add a little more gluten flour in small steps.
3. For the filling (optional): Chop the dates and tomatoes and mix with the chopped almonds. Make a hollow lengthways in the loaf, add the filling and close the loaf over it.
4. Shape the mass into a loaf and wrap it in a large clean cloth, e.g., a cheesecloth or a diaper. Pin the seam with roulade needles lengthways from both sides (alternatively: wrap with a cord or fix with rubber rings). This is used to fix the cloth in such a way that the mass in it cannot expand. Steam the package for about an hour and a half. Then the loaf is unwrapped. As it cools down, it becomes a little firmer. Ideally, you let it sit overnight.
5. To get a nice surface, you can fry it all around in a little oil (optional). Then you cut the loaf into approx. 1 cm thick slices, which you briefly sear on both sides in the pan.
6. Lentils are very aromatic and rich in protein. The combination of lentils and wheat gluten results in a balanced combination of all essential amino acids.