Stuffed lentin loaf with lentils and mushrooms
You probably know the classic food from your childhood. But did you know that lentil loaf can also be made completely plant-based and without added fat? Indeed it is! Lentils are an unparalleled legume, packed with nutrients. They are nutritious and healthy, but low in fat. By combining lentils with various herbs and vegetables, you get an unrivalled combination of flavours that is also perfect for cooking lentin loaf. Green and brown lentils have a stronger texture and help the pastry to hold together nicely. Lentil loaf also makes a great addition to the party table as a healthy plant-based alternative. Try it for yourself!
Quantity: for 6-8 people
Preparation time: Approximately 1h 15 min + cooling time.
Difficulty: Easy
For preparation you need:
For a little boy:
- 1½ cups (300 g) brown or green lentils.
- 4 cups (950 ml) of fruit broth
- 2 bay leaves
- 1 large onion, in small cubes
- 2 medium carrots, in small cubes
- 400 g champignons, sliced
- 1 cup (90 g) of gluten-free oatmeal
- 4 fresh garlic cloves, crushed
- 1 teaspoon ground paprika powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 teaspoon sea salt
- a handful of greens (to serve)
For glazing:
- 4½ tbsp (65 g) tomato paste
- 2 tbsp maple syrup
- 1 tablespoon lemon juice
- 1 tbsp water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
How to make a little boy with a lens?
Preheat the oven to 190°C and line the loaf tin with baking paper (if using a silicone tin, baking paper is not necessary).
Then rinse the lentils under running water and bring to the boil with the broth and bay leaves. Bring to the boil, reduce the heat and simmer for 15-20 minutes until the lentils are soft but retain their shape.
While the lentils are cooking, prepare the vegetables. To do this, simmer the chopped onion, carrot and mushrooms in a pan with a little water. When the vegetables are ripe, add crushed garlic, dried herbs and sea salt. Cook for another 1-2 minutes. Turn off the heat and set the vegetable mixture aside.
When the lentils are ready, strain out the excess water if necessary, remove the bay leaves and pour the lentils into a food processor. Add the vegetable mixture and oatmeal to the lentils. Blend the mixture with the mixer until smooth, but do not let it completely puree. Mash gently until a cohesive mass is formed, but lentils and vegetable pieces are visible. When the mixture is ready, pour it into a loaf tin (or silicone mould) previously covered with baking paper and press until smooth.
In a small bowl, mix together the tomato paste, maple syrup, lemon juice, water and seasonings and carefully coat the baby chicken with the glaze. Then place in the oven and bake at 190 degrees for 45-50 minutes. Allow the muffin to cool for 10-15 minutes before slicing, then garnish as desired and serve.
Tip: Other vegetables, such as celery, peppers and even cabbage or grated pumpkin, are also perfect in lentil pickle. Try it and find your favourite combo.
