280 gr./10 oz. brown lentils (soaked for 5 hours minimum)
1 onion in cubes
2 garlic cloves, minced
1 carrot in cubes
2 celery stalks in pieces (optional)
200 gr./7 oz. button mushrooms, quartered
45 gr./1.6 oz. whole grain breadcrumbs
3 tbsp flaxseed meal
3 tbsp tomato paste
100 gr./3.5 oz. walnuts
2 tbsp thyme
1 tsp rosemary
1 tsp sage
1 tsp salt
1/2 tsp pepper
some red pepper powder (optional)
Rinse the lentils well, then bring them to a boil in a medium-sized pot with water, lower heat, add salt and simmer for 20-30 minutes.
As soon as ready cooked, strain and drain well or squeeze out water.
Heat some oil or water in a skillet, then sauté onions and garlic until translucent.
Add carrots, celery and mushrooms followed by thyme, rosemary and 1 teaspoon of salt.
Put all ingredients including lentils and vegetables in a food processor and mix several times at medium level (Thermomix level 5). A stuffy, thick dough should form. If too wet, add some breadcrumbs.
Line a small bread pan with baking paper, fill in the dough and flatten. If necessary, sprinkle with some olive oil.
Bake at 190°C/375F° for 35-40 minutes. Remove from the oven and leave to rest for 15-20 minutes. Then turn carefully and take out of the tin. Keeps for 4-5 days in the refrigerator. For your convenience you can also easily prepare loaf in advance and freeze it until you need it.
Tip 1: It is best to store the roast in a closed box in the refrigerator or freezer.
Tip 2: Instead of whole grain breadcrumbs you can also use oats