Vegan lentil roast or lentil slices as a bread topping

Ingredients for 6 servings:

• 100 g lentils
• 100 g lentils (beluga lentils)
• 1 large onion(s)
• 2 rolls
• 5 tbsp flour
• 1 tsp marjoram, dried
• ½ tsp pepper, fresh
• 1 tsp salt
• 2 tbsp lemon juice, freshly squeezed
• ½ bunch parsley
• 3 tbsp oil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

can be eaten cold or warm

Wash the lentils thoroughly and add three times the amount of water (without salt) to a slow simmer for 30 minutes. Then let the lentils rest in the pot for another 10 minutes. Drain and set aside. Soak the bread rolls in water. Finely chop the onion and fry in oil. Finally, add the marjoram and pepper to the pan and fry for 1 minute. Puree the lentils with the squeezed-out bread roll, then stir in the onion and the remaining spices and season to taste. Finally, mix the mixture with the flour. Pour into a baking dish and bake at 180 degrees (top and bottom heat) for about 80 minutes. Tastes great hot or cold, with salad or on bread.