Food 
(Cooking Time: 10 minutes Preparation Time: 75 minutes Servings: 4)
NUTRITIONAL FACTS
- Amount per Serving
- Calories 386g
- Fats 5g
- Cholesterol 18mg
- Total Carbohydrate 15g
- Protein 15g
INGREDIENTS:
- 2 cups of green lentils
- 1 cup shelled buckwheat
- 1 cup of rolled oats
- 1 cup of water
- 1 cup of cashew nuts, finely chopped
- 1 cup of hazelnuts, finely chopped
- ½ onion, minced
- 2 carrot, diced
- 2 tbsp flax seeds, ground
- ½ pound of button mushrooms, sliced
- 1 cup of vegetable milk
- 1 tbsp white miso
- 1 tbsp cider vinegar
For the sauce:
- 1 tbsp of olive oil
- 1 shallot, minced
- 1 cup of button mushrooms, sliced
- ½ cup of vegetable broth
- ½ tbsp tomato paste
- 1 sprig of thyme
- 1 bay leaf
- 1 tbsp of cornstarch, diluted in a little water
- 1 tbsp of red wine
DIRECTIONS:
- Preheat your oven to 360°F.
- Put the lentils, buckwheat, rolled oats in a large saucepan, add the water, bring to a boil, then reduce the heat to low and cook for 20 minutes, until the water has been absorbed.
- Put the previous mixture in a salad bowl, add the other ingredients, salt and pepper then pour into a previously oiled cake mould
- Bake in the oven for 50 minutes to 1 hour.
- Meanwhile, prepare the sauce. Heat the olive oil in a saucepan, add the shallot and the mushrooms, cook for 5 minutes.
- Add the vegetable broth, tomato puree, thyme and bay leaf, cook over high heat until reduced by 1/3. Add the diluted starch and the red wine. Let thicken.
- Serve the lentil roast with the sauce and enjoy!
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If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
