John Myers
Ingredients for 12 servings:
- 250 g lentils, red
- 500 ml vegetable stock
- 2 m.-sized onion(s)
- 3 garlic cloves
- 3 m.-sized carrot(s)
- 1 chili pepper(s)
- 3 eggs
- chili powder
- curry powder
- Paprika powder
- bay leaves
- some fat for the mold
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
vegetarian
Cook lentils in vegetable broth until soft. It takes about 15 minutes; red lentils cook very quickly. You can use other lentils, but the cooking time will vary depending on the color. Set aside to cool. Peel and finely chop the onions and garlic. Sauté in a pan with oil until translucent, but don’t let them brown. Add the spices. Peel and grate the carrots. Add to the onions and cook for about 10-15 minutes, but don’t let them brown. Mix the eggs with the cooked lentils. Add the onions and carrots. Finely chop the chili pepper and season as desired. Spread the mixture evenly on a greased roasting pan. Tap lightly to expel any air bubbles. Scatter the bay leaves decoratively. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. Let cool in the pan, cut into pieces, and serve as a main course or side dish. We can’t wait that long, though, so we’ll eat the roast warm with salad. And later on bread.
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