Young couple in kitchen preparing strawberry smoothie with Braun MultiQuick 9 Hand blender

Hand blenders

Perfect blending results

Learn more
Young couple in kitchen preparing strawberry smoothie with Braun MultiQuick 9 Hand blender

Hand blenders

Perfect blending results

Learn more
Braun Hand blender attachments

Hand blender attachments

Experience the versatility.

Learn more
Mother and daughter are baking. Mum is mixing the dough with a Braun MultiMix HM5137WH

Hand mixers

Bring out the joy of cooking and baking.

Learn more
Woman preparing a mixed friut juice with Braun PowerBlend 9 Jug blender.

Jug blenders

Blend sauces, icy drinks & more.

Learn more
Woman in kitchen preparing a red berry smoothie with Braun PurEase Food processor.

Food Processors

Compact. Intelligent. Strong. Unmistakably Braun.

Learn more
Braun Identity Collection Food steamer FS 5100 White on a ktchen desk next to a plate with fish and vegetables.

Food Steamer

Purely what you need for healthy cooking. Fast and convenient.

Learn more
Mother and daughter prepare a quiche at the table.

Multifunctional contact grills

All in one. Perfectly grilled meat and much more.

Learn more
Mother and daughter prepare a quiche at the table.

Multifunctional contact grills

All in one. Perfectly grilled meat and much more.

Learn more
Braun Snack maker

Snack Maker

All your favorite snacks in a snap.

Learn more
Woman takes a cup of coffee from the Braun MultiServe Coffee machine

Coffee makers

Intuitive design. Inviting aroma

Learn more
Woman takes a cup of coffee from the Braun MultiServe Coffee machine

Coffee makers

Intuitive design. Inviting aroma

Learn more
Braun WK_5115 Water kettle

Water kettles

Fast and reliable with a unique design.

Learn more
Woman preparing a fresh orange juice with Braun CitrusQuick 5 Citrus juicers.

Citrus juicers

Fresh juice made fast & easy.

Learn more
A tasty, toasty start to your day.

Toaster

A tasty, toasty start to your day.

Learn more
Man preparing a green smoothie with Braun IdentityCollection Spin juicer

Spin Juicers

Make the most out of your fruits.

Learn more
Braun PurEase Collection, the whole range of Products

PurEase Collection

Breakfast made beautifully. Morning made simple.

Learn more
Braun PurShine Collection, the whole range of Products

PurShine Collection

Brighten up your morning.

Learn more
Braun ID Breakfast Collection, the whole range of Products

ID Breakfast Collection

Start the day your way. Breakfast made just the way you like it.

Learn more
Braun Breakfast Series 1 Collection, the whole range of Products

Breakfast Series 1

Just what you need. Start your day off right.

Learn more
Braun Steam generator irons

Steam generator irons

Top results faster & easier.

Learn more
Braun Steam generator irons

Steam generator irons

Top results faster & easier.

Learn more
Braun Steam irons

Steam irons

Flawless ironing quick & easy.

Learn more
Sustainability: Good design is long-lasting.

Sustainability at Braun

Good design is long-lasting.

Learn more
Sustainability: Good design is long-lasting.

Sustainability at Braun

Good design is long-lasting.

Learn more
en-NavCard-hand-blender-attachments-1080x720.jpg

Hand blender attachments & accessories

Experience the versatility.

Learn more
Sanitization function of all Braun steam irons adn steam generating irons

Sanitization funcion

Kills more than 99.99% of viruses and bacteria¹

Learn more
Recipes with Braun Household

Recipe collection

Fun and simple recipes from Braun.

Learn more
Woman in the kitchen working with the Braun MultiQuick hand blender 9 and preparing food with the Fodd processor attachment. The full range of attachments is on the kitchen table.

Support & Service

How can we help you?

Need help?
Discover more Braun products

Personal care

Discover Braun's hair removal, grooming & skin care products.

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

Lentil roast with plum-thyme chutney

Ȑ
Difficulty
ȑ
Time
90 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:
For the roast
50 grams hazelnuts
200 grams mushrooms
2  carrots
2  garlic cloves
1  onion, large
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, smoked
1 tsp cinnamon
½ bunch of parsley
2 Tbsp vegetable oil
5  eggs
200 g green beans, for the side dish

For the chutney
500 grams plums
4  shallots
1 bunch thyme
80 grams cane sugar
4 Tbsp balsamic vinegar
1 tsp cinnamon
2 Tbsp vegetable oil

For the purée
1  knob celery
4-5  garlic cloves
150 ml oat cream
  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
ȑ
Time
90 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients

For the roast
50 grams hazelnuts
200 grams mushrooms
2  carrots
2  garlic cloves
1  onion, large
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, smoked
1 tsp cinnamon
½ bunch of parsley
2 Tbsp vegetable oil
5  eggs
200 g green beans, for the side dish

For the chutney
500 grams plums
4  shallots
1 bunch thyme
80 grams cane sugar
4 Tbsp balsamic vinegar
1 tsp cinnamon
2 Tbsp vegetable oil

For the purée
1  knob celery
4-5  garlic cloves
150 ml oat cream
  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

Loading