Ingredients
Hint:
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
Nut roast
Tomato sauce
Utensils
1 loaf tin (approx. 30 cm), lined with baking paper
How it's done
Nut roast
In batches, blitz the onions, garlic, carrots and mushrooms in a food processor. Heat the oil in a pan, cook the vegetables for approx. 10 mins., stirring occasionally. Stir in the tomato puree and lentils, pour in the water, simmer for approx. 20 mins., season. Leave the vegetables to cool. Mix the nuts, breadcrumbs, cheese and eggs in with the vegetables. Transfer the mixture to the prepared cake tin, press down firmly with the back of a spoon. Cover the tin with foil.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the foil and bake for a further 30 mins.
Tomato sauce
Mix the chopped tomatoes, passata, garlic and herbs in a pan, bring to the boil, cover and simmer for approx. 10 mins., season.
To serve
Leave the nut roast to rest in the tin for approx. 10 mins. Remove, cut into slices and serve with the tomato sauce.
| Serve with: | Roasted vegetables or salad. |
|---|
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