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  2. Recipes
  3. Lentil roast with plum-thyme chutney

Lentil roast with plum-thyme chutney

Ȑ
Difficulty
Low
ȑ
Time
90 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:

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


Instructions

STEP 1/25

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

STEP 2/25

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

STEP 3/25

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

STEP 4/25

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.

STEP 5/25

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

STEP 6/25

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.

STEP 7/25

Drain the chickpeas and leave to drain.

STEP 8/25

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.

STEP 9/25

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

STEP 10/25

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.

STEP 11/25

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.

STEP 12/25

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.

STEP 13/25

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

STEP 14/25

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

STEP 15/25

Wash the thyme and pluck the leaves from the twigs.

STEP 16/25

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

STEP 17/25

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

STEP 18/25

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

STEP 19/25

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

STEP 20/25

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

STEP 21/25

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

STEP 22/25

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

STEP 23/25

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

STEP 24/25

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.

STEP 25/25

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. Back to homepage
  2. Recipes
  3. Lentil roast with plum-thyme chutney

Lentil roast with plum-thyme chutney

Ȑ
Difficulty
Low
ȑ
Time
90 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients


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

Instructions

STEP 1/25

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

STEP 2/25

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

STEP 3/25

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

STEP 4/25

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.

STEP 5/25

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

STEP 6/25

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.

STEP 7/25

Drain the chickpeas and leave to drain.

STEP 8/25

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.

STEP 9/25

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

STEP 10/25

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.

STEP 11/25

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.

STEP 12/25

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.

STEP 13/25

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

STEP 14/25

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

STEP 15/25

Wash the thyme and pluck the leaves from the twigs.

STEP 16/25

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

STEP 17/25

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

STEP 18/25

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

STEP 19/25

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

STEP 20/25

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

STEP 21/25

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

STEP 22/25

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

STEP 23/25

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

STEP 24/25

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.

STEP 25/25

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

Notes

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