Lentil Nut Roast
- Prep Time: 60 minutes
- Servings: 1 loaf
1 tsp vegetable broth
1 red onion
1 clove of garlic
1 tbsp olive oil
1 sweet bell pepper
1 handful mushrooms
1 handful kale
50g sunflower seeds
200g buckwheat flour
2 tsp rosemary
2 tsp oregano
2 tsp salt
In a pot bring water, lentils and vegetable broth to boil and cook according to the packaging instructions.
Meanwhile, dice the onion and garlic and sauté in olive oil on medium heat.
Chop zucchini, bell pepper and mushrooms and add to the pan. Pull the kale leafes off the stem and add to the pan.
Let the vegetables braise for about 10 minutes.
Preheat the oven to 180°C.
Add almonds and walnuts to a food processor for about 30 seconds (or chop them finely with a knife).
In a bowl combine the nuts, sunflower seeds, buckwheat flour and herbs. Stir in the cooked lentils and vegetables. If the dough is too liquid, add more flour; if it’s too solid, add more water.
Stir well and pour in a backing dish lined with baking paper.
Let it bake in the oven for around 35-40 minutes. Check if it’s done by using a wooden staff to see its consistency.
Let it cool off slightly and serve!