Lentil and chestnut roast

Name: Lentil and chestnut roast
Prep time: 45 min
Total time: 70 min
Yield: 4
Ingredients: 100 g brown lentils; 2 tbsp olive oil; 2 onions; 3 garlic cloves; 1 carrot; 4 sprigs thyme; 250 g mixed mushrooms; 2 tbsp tomato puree; 50 g walnuts; 200 g chestnuts; 50 g crushed linseed; ½ tsp salt; a little pepper; 2 dl balsamic vinegar; 1 dl water; 5 g dried porcini mushrooms; 1 tsp maple syrup; salt and pepper to taste

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Roast

100 g brown lentils

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 carrot, diced

2 sprigs thyme, finely chopped

250 g mixed mushrooms, chopped

1 tbsp tomato puree

50 g walnuts, finely chopped

200 g chestnuts, cooked, mashed

50 g crushed linseed

½ tsp salt

a little pepper

Sauce

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

2 sprigs thyme, finely chopped

2 dl balsamic vinegar

1 dl water

5 g dried porcini mushrooms, soaked, drained

1 tbsp tomato puree

1 tsp maple syrup

salt and pepper to taste

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Utensils

One greased loaf tin (approx. 25 cm)

How it's done

Roast

Cook the lentils in water according to the packet instructions until soft, then drain and leave to cool. Roughly mash the lentils. Heat the oil, sauté the onion, garlic, carrots and thyme for approx. 3 mins. Add the mushrooms and cook for a further 2 mins. Place in a bowl, add the tomato puree, walnuts, chestnuts, linseed and lentils, season. Transfer to the loaf tin, press down gently.

To roast

Approx. 25 mins. in the centre of an oven preheated to 180°C.

Sauce

Heat the oil, sauté the onion, garlic and thyme. Pour in the balsamic and water, add the porcini mushrooms and tomato puree, bring to the boil. Simmer the sauce over a low heat for approx. 20 mins. Puree the sauce, add the maple syrup, season. Serve the sauce with the lentil and chestnut roast.

Good to know

Serve with:	Gnocchi, roasted vegetables or red cabbage.

How-tos

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«Lentil and chestnut roast»

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4 people

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