Glazed lentil roast with mashed potatoes and spinach

Name: Glazed lentil roast with mashed potatoes and spinach
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 Onions; 4-5 Tbsp Olive oil; 125 g Natural rice; 7-10 Tbsp Salt; 250 g Carrots; 4 Stem(s) Parsley; 4 Stem(s) Oregano; 1 Branch rosemary; 250 g red lentils; 40 g crushed linseed; 100 g crushed almonds; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 4 Eggs (size M); 25 g Tomato paste; 50 g Honey; 7-10 Tbsp a few drops of Worcestershire sauce; 1 kg Potatoes; 2 Garlic cloves; 1 kg young spinach; 300 ml Milk; 100 g Butter; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 Onions
4-5 Tbsp Olive oil
125 g Natural rice
7-10 Tbsp Salt
250 g Carrots
4 Stem(s) Parsley
4 Stem(s) Oregano
1 Branch rosemary
250 g red lentils
40 g crushed linseed
100 g crushed almonds
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
4 Eggs (size M)
25 g Tomato paste
50 g Honey
7-10 Tbsp a few drops of Worcestershire sauce
1 kg Potatoes
2 Garlic cloves
1 kg young spinach
300 ml Milk
100 g Butter
1 TABLESPOON Breadcrumbs
7-10 Tbsp Grease

Directions

1
Peel and finely dice the onions. Heat 2 tablespoons of oil in a saucepan, add half of the onions and fry until translucent while turning. Add rice, sauté briefly and deglaze with 800 ml water. Add 1 tsp. salt, bring to the boil and cook for about 15 minutes.
2
In the meantime peel, clean and coarsely grate the carrots. Wash parsley and oregano, shake dry and chop finely. Wash rosemary, shake dry, pluck needles from the stalks and chop finely.
3
Add the carrots, herbs and lentils to the rice, bring to the boil again and continue cooking covered for about 20 minutes. Stir several times. Add linseed and almonds 3-4 minutes before the end of the cooking time. Season to taste with salt, pepper and nutmeg.
4
Remove from the stove, let it rest for about 5 minutes. Add eggs and stir well. Fill into a greased box cake tin (approx. 30 cm long, 11.5 cm wide and 7 cm deep), smooth it down and put it in a cake tin.
5
manufacturer) bake.
6
For the glaze, mix tomato paste, honey and Worcestershire sauce. Season with salt and pepper. About 20 minutes before the end of the cooking time, spread the lentil-rice mixture with it.
7
In the meantime, peel the potatoes, wash them thoroughly and cook them in boiling salted water for about 25 minutes. Peel garlic and chop finely. Clean, wash and drain the spinach.
8
Heat 2-3 tablespoons of oil in a very wide high pot. Add remaining onions and garlic, fry until translucent, add spinach and let it collapse. Season with salt, pepper and nutmeg.
9
In the meantime, bring milk and 50 g butter to the boil. Drain the potatoes, add the milk-butter mixture and mash with a potato masher. Season with salt and nutmeg.
10
In the meantime, bring milk and 50 g butter to the boil. Drain the potatoes, add the milk-butter mixture and mash with a potato masher. Season with salt and nutmeg
11
Take the lentil roast out of the oven, let it rest for about 5 minutes, turn out of the pan and cut into slices. Meanwhile brown 50 g butter and breadcrumbs in a small pot. Arrange mashed potatoes, spinach, roast lentils and slightly browned crumb butter on plates. Add the rest of the butter.