Lentil and nut roast

Ingredients for 4 servings:

• 250 g lentils, red
• 500 ml vegetable stock
• 2 cloves garlic
• 1 m.-sized onion(s)
• some oil
• 100 g nuts, ground (e.g. hazelnuts)
• 100 g chopped nuts (e.g. cashews, walnuts)
• 100 g peas
• 100 g corn (about half a jar)
• 2 tbsp soy flour (alternatively 2 eggs)
• 1 tsp, heaped ginger, grated
• salt and pepper
• chili powder
• 2 tbsp nuts, ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegan; dough/mixture also suitable for patties

Cook the red lentils in the vegetable broth according to the package instructions. If they are still too moist, simply leave them on the stove for a while over low heat until they are quite dry. Meanwhile, chop the garlic and onion and sauté them in the oil, then cook the peas. Drain the corn and peas. Mix the soy flour with 2 tablespoons of water (or the eggs). Then mix all ingredients well and season with salt, pepper, and chili, if desired. On a baking tray lined with baking paper, form two roasts from the mixture. Coat the roasts in chopped nuts. Bake at 180 degrees Celsius for 45 minutes. Check occasionally and cover if the roasts are getting too brown, e.g., with aluminum foil.