Roasted lentil

Submitted by enr on 21 Dec 2012
250 g lentils
250 g mushrooms mushrooms
1 cup fine oatmeal
1 onion
1 clove garlic
1/2 cup flour
2 bay leaves
3 sprigs thyme
3 tbsp olive oil
salt and pepper, olive oil spreads thyme sprinkling
# For the tomato sauce:
300 g of tomato paste
1 onion
2 cloves garlic
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
1 tbsp tomato concentrate
2 tbsp olive oil
3 tbsp vinegar
1 tsp sweet smoked pepper
1 tbsp sugar salt and pepper
Onions and garlic tomato sauce for fried in olive oil. Once softened add a blocked pepper, tomato concentrate, mustard, vinegar, sugar, salt, pepper, Worcestershire sauce and puree. Allow the stove until thickened. The lentils is boiled in water with bay leaves. Then drain and bay leaves removed. Onions and garlic for lentils finely and fry in olive oil. Add peeled and diced mushrooms. Flavored with thyme leaves, seasoned with salt and pepper and simmer until tender. Of boiled lentils is allocated 1 tea cup .. Pass a rest and to it add oats and flour and mix. Add tomato sauce (leave 4 tbsp greasing dish), fried vegetables, lentils aside, pour a little olive oil if necessary be seasoned with salt and pepper. Shaped terrine put moistened baking paper, greased with olive oil. Cover with the mixture leveled and smeared with dedicated tomato sauce. Sprinkle with thyme leaves and bake in a preheated oven at 180C degrees, with a fan for 40 minutes
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21 Dec 2012
Bon Appetit


Yesterday I watched this recipe how we prepared. Looks pretty spectacular and delicious. I think this is one of our meals for Christmas Eve!