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  1. Terug naar homepage
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  3. Lentil roast with plum-thyme chutney

Lentil roast with plum-thyme chutney

Ȑ
Probleem
ȑ
Tijdstip
90 min
&
Auteur
lorem ipsum

Ingrediënten

Porties: 4
Maakt:

50 grams hazelnuts, for the roast
200 grams mushrooms, for the roast
2  carrots, for the roast
2  garlic cloves, for the roast
1  onion, large, for the roast
60 grams oat flakes, for the roast
1  psyllium husks, for the roast
200 grams red lentils, for the roast
250 grams chickpeas, for the roast
3  soy sauce, for the roast
2  Worcester sauce, for the roast
1  paprika powder, smoked, for the roast
1 tsp. cinnamon, for the roast
½ bunch of parsley, for the roast
2  vegetable oil, for the roast
5  eggs, for the roast
500 grams plums, for the chutney
4  shallots, for the chutney
1 bunch of thyme, for the chutney
80 grams cane sugar, for the chutney
4  balsamic vinegar, for the chutney
1 tsp. cinnamon, for the chutney
2  vegetable oil, for the chutney
200 g green beans, for the side dish
1  knob celery, for the puree
4-5  garlic cloves, for the puree
150 ml oat cream, for the puree
1  onion, for the puree
  salt
  pepper

Instructies

STAP /125

For the lentil roast: Cook the lentils, drain and set aside. Preheat the oven to 200 C°.

STAP /225

Peel the onion and garlic and chop finely with Braun’s MultiQuick 9 500 ml chopper attachment.

STAP /325

Peel the carrots and process into small cubes with the food processor attachment using the dicing insert.

STAP /425

Mix the diced carrots with 1 tbsp. oil, season with salt and pepper. Then roast on a baking sheet covered with baking paper for 10 minutes in the preheated oven.

STAP /525

Finely chop the oat flakes with the 250 ml chopper attachment.

STAP /625

Heat 1 tbsp. oil in a frying pan, sauté the onion and garlic together with paprika powder and cinnamon in it for 2-3 minutes until translucent.

STAP /725

Drain the chickpeas and leave to drain.

STAP /825

Clean the mushrooms thoroughly and chop them with the food processor attachment using the chopping tool in Pulse mode 3-4 times. Transfer into a bowl.

STAP /925

Wash the parsley and shake dry. Chop it together with the chickpeas and hazelnuts with the food processor attachment using the chopping tool.

STAP /1025

Put the chopped ingredients in a large bowl and add the onions and garlic as well as the roasted carrots, oatmeal, psyllium husks, soy sauce, Worcester sauce and eggs and mix until well combined. Season with salt and pepper.

STAP /1125

Line a loaf pan with baking paper and pour the roast mixture into it. Bake in the preheated oven at 180 C° for about 40 minutes.

STAP /1225

For the plum chutney: Wash the plums thoroughly, remove the seeds and cut into small pieces with the food processor attachment using the dicing insert.

STAP /1325

Peel the shallots and chop them finely with the 250 ml chopper attachment.

STAP /1425

Heat oil in a saucepan and sauté the shallots in it with cinnamon for about 2 minutes until translucent.

STAP /1525

Wash the thyme and pluck the leaves from the twigs.

STAP /1625

Add plums, sugar, vinegar and thyme to the shallots and cook covered for about 30-40 minutes. Season to taste with salt and pepper.

STAP /1725

For the side dish: Wash the green beans and cut off the ends.

STAP /1825

Cook them in salted boiling water for 3-4 minutes, drain and keep warm.

STAP /1925

For the puree: Peel the celery and cut into large pieces. Process into small cubes with the food processor attachment using the dicing insert.

STAP /2025

Peel the onion and garlic and finely chop with the 250 ml chopper attachment.

STAP /2125

Heat oil in a saucepan, sauté the onion and garlic for about 2 minutes until translucent.

STAP /2225

Add the celery cubes and oat cream, cover and cook for about 20 minutes.

STAP /2325

Puree finely with the hand blender shaft and season with salt and pepper.

STAP /2425

To garnish: Remove the lentil roast from the oven, let it cool sligthly, lift it out of the pan with baking paper and spread it with chutney.

STAP /2525

Slice the roast and serve together with puree, beans and remaining chutney.


This recipe was prepared using Braun’s MultiQuick 9 (MQ 9195 XLI).
Prepare the recipe also with one of our other models such as Braun's MultiQuick 9 (MQ 9187 XLI) or MultiQuick 7 (MQ 7087 X).
  1. Terug naar homepage
  2. Recepten
  3. Lentil roast with plum-thyme chutney

Lentil roast with plum-thyme chutney

Laat het recept zien
Ȑ
Probleem
ȑ
Tijdstip
90 min
&
Auteur
Laat het recept zien
lorem ipsum
Porties:4
Maakt:

Ingrediënten


50 grams hazelnuts, for the roast
200 grams mushrooms, for the roast
2  carrots, for the roast
2  garlic cloves, for the roast
1  onion, large, for the roast
60 grams oat flakes, for the roast
1  psyllium husks, for the roast
200 grams red lentils, for the roast
250 grams chickpeas, for the roast
3  soy sauce, for the roast
2  Worcester sauce, for the roast
1  paprika powder, smoked, for the roast
1 tsp. cinnamon, for the roast
½ bunch of parsley, for the roast
2  vegetable oil, for the roast
5  eggs, for the roast
500 grams plums, for the chutney
4  shallots, for the chutney
1 bunch of thyme, for the chutney
80 grams cane sugar, for the chutney
4  balsamic vinegar, for the chutney
1 tsp. cinnamon, for the chutney
2  vegetable oil, for the chutney
200 g green beans, for the side dish
1  knob celery, for the puree
4-5  garlic cloves, for the puree
150 ml oat cream, for the puree
1  onion, for the puree
  salt
  pepper

Instructies

STAP /125

For the lentil roast: Cook the lentils, drain and set aside. Preheat the oven to 200 C°.

STAP /225

Peel the onion and garlic and chop finely with Braun’s MultiQuick 9 500 ml chopper attachment.

STAP /325

Peel the carrots and process into small cubes with the food processor attachment using the dicing insert.

STAP /425

Mix the diced carrots with 1 tbsp. oil, season with salt and pepper. Then roast on a baking sheet covered with baking paper for 10 minutes in the preheated oven.

STAP /525

Finely chop the oat flakes with the 250 ml chopper attachment.

STAP /625

Heat 1 tbsp. oil in a frying pan, sauté the onion and garlic together with paprika powder and cinnamon in it for 2-3 minutes until translucent.

STAP /725

Drain the chickpeas and leave to drain.

STAP /825

Clean the mushrooms thoroughly and chop them with the food processor attachment using the chopping tool in Pulse mode 3-4 times. Transfer into a bowl.

STAP /925

Wash the parsley and shake dry. Chop it together with the chickpeas and hazelnuts with the food processor attachment using the chopping tool.

STAP /1025

Put the chopped ingredients in a large bowl and add the onions and garlic as well as the roasted carrots, oatmeal, psyllium husks, soy sauce, Worcester sauce and eggs and mix until well combined. Season with salt and pepper.

STAP /1125

Line a loaf pan with baking paper and pour the roast mixture into it. Bake in the preheated oven at 180 C° for about 40 minutes.

STAP /1225

For the plum chutney: Wash the plums thoroughly, remove the seeds and cut into small pieces with the food processor attachment using the dicing insert.

STAP /1325

Peel the shallots and chop them finely with the 250 ml chopper attachment.

STAP /1425

Heat oil in a saucepan and sauté the shallots in it with cinnamon for about 2 minutes until translucent.

STAP /1525

Wash the thyme and pluck the leaves from the twigs.

STAP /1625

Add plums, sugar, vinegar and thyme to the shallots and cook covered for about 30-40 minutes. Season to taste with salt and pepper.

STAP /1725

For the side dish: Wash the green beans and cut off the ends.

STAP /1825

Cook them in salted boiling water for 3-4 minutes, drain and keep warm.

STAP /1925

For the puree: Peel the celery and cut into large pieces. Process into small cubes with the food processor attachment using the dicing insert.

STAP /2025

Peel the onion and garlic and finely chop with the 250 ml chopper attachment.

STAP /2125

Heat oil in a saucepan, sauté the onion and garlic for about 2 minutes until translucent.

STAP /2225

Add the celery cubes and oat cream, cover and cook for about 20 minutes.

STAP /2325

Puree finely with the hand blender shaft and season with salt and pepper.

STAP /2425

To garnish: Remove the lentil roast from the oven, let it cool sligthly, lift it out of the pan with baking paper and spread it with chutney.

STAP /2525

Slice the roast and serve together with puree, beans and remaining chutney.

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