Ingredients:
- 300g tan or green lentils
- 1 L Vegetable broth or water
- 1 Bay leaf
- 1 large onion
- 130g carrots
- 250g mushrooms
- 4 cloves of garlic
- 1 teaspoon smoked paprika or Sweet paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tbsp Tomato paste
- 1 teaspoon sea-salt
- 100 g gluten free oatmeal
- 3 – 4 tbsp finely chopped parsley for serving
For the glaze:
- 6–7 tbsp Tomato paste
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp water
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp sea-salt
Preparation:
Preheat the oven to 190°C and line a medium-sized loaf tin with baking paper.
Place the lentils in a fine-mesh sieve and rinse under cold water.
In a medium saucepan, combine lentils, vegetable stock and bay leaf and bring to a boil. Cook for 15–20 minutes until the lentils are soft but not mushy.
While the lentils are cooking, prepare the vegetables. Chop the onions and garlic, dice the mushrooms and chop the carrots. In a non-stick ceramic pan over medium heat, fry the onions, carrots and mushrooms for 5–6 minutes, stirring occasionally, until the onions are translucent. Add a little water to prevent burning.
Next, add the garlic, smoked paprika, thyme, oregano, tomato paste and sea salt and cook for another 1–2 minutes until fragrant and well combined. Remove from heat and set aside.
Once the lentils are cooked, remove the bay leaf and place the lentils in a colander to remove excess water. The more water removed, the better. Put aside.
Place the oat flakes in a food processor and process until fine. Add the vegetable mixture and the lentils and continue to pulse briefly. Some structure should still be retained. If necessary, press the mixture down a few times with a spatula so that it can be grasped better by the knives.
Once the mixture is well mixed, pour into the lined loaf tin and press the mixture firmly into the tin.
To make the glaze, in a small bowl, whisk together the tomato paste, maple syrup, lemon juice, water, garlic powder, onion powder and sea salt until smooth. Then spread the glaze on the bread.
Place the lentil bread in the preheated oven and bake uncovered for 45–50 minutes until lightly browned around the edges.
Remove from the oven and allow to cool in the tin for 10–15 minutes before removing and then slicing.
Serve immediately with chopped parsley on top. Or once cooled, store in an airtight container in the refrigerator for 5 days.
Photos: Maarja Urb
English 
Deutsch 
Italiano 
Français 
Español 
Nederlands