Lentil roast

Ingredients for 4 servings:

• 300 g lentils
• 700 ml vegetable stock, possibly more as needed
• 3 bay leaves
• 3 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 200 g mushrooms, brown
• some oil for frying
• some butter for the mold
• 120 g breadcrumbs (2 tbsp for the pan)
• 1 tbsp mustard, hot
• 3 tbsp tomato paste
• ½ lemon(s), juice
• 3 eggs
• 50 g cheese, grated, spicy
• e.g. salt and pepper
• e.g. Paprika powder, hot
• 2 tsp, heaped thyme, dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 1 hour 55 minutes

vegetarian, simple

Cook the lentils with the stock and bay leaves for about 30 minutes until tender. Add a little more liquid if necessary. Finely chop the carrots, onions, and mushrooms (I used a Turbochef) and fry them in a pan with a little oil for about 5 minutes. Grease a loaf pan with a little butter. Sprinkle with about 2 tablespoons of breadcrumbs so that the roast will come out of the pan easily. Drain the lentils, if there is any liquid left in the pan, and remove the bay leaves. Return them to the pan with the carrots, onions, and mushrooms and mix everything well. Wait a little until the mixture has cooled. Then combine with the remaining breadcrumbs, mustard, tomato paste, lemon juice, eggs, and cheese. Season with salt, pepper, paprika, and thyme. Pour the mixture into the prepared loaf pan and smooth the surface. Bake the roast in a preheated oven at 200°C top/bottom heat for about 1 hour.