John Myers
Lentil Roast
The perfect lentil roast recipe with a picture and simple step-by-step instructions.
- 400 g Cooked lentils
- 0,5 liter Tomato juice
- 120 g Sunflower seeds
- 2 Discs Chop whole grain bread into crumbs
- 4 tbsp Oat or millet flakes
- 1 size Chopped onion
- 2 size Chopped garlic
- 0,5 tsp Schabizerklee
- 1 tsp Homemade or instant vegetable broth
- 1 tbsp Soy sauce
- 0,5 tsp Herbs or sea salt
- 1 pinch Cayenne pepper
- 1 tsp Binding agent e.g. carob gum
- Soak the lentils for a few hours or overnight before cooking. Cook the soaked lentils with the tomato juice and vegetable stock and simmer gently until they are almost soft.
- Then put all the ingredients in a bowl, mix well and season to taste. Then put the mixture in a greased baking dish, sprinkle some sunflower seeds on top, and bake at 180-190 degrees for about 30 minutes.
- All kinds of vegetables go well with it, both pasta and rice 🙂 and instead of the sunflower seeds you can also use walnuts – enjoy your meal
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