Roast lentils and carrots with mashed potatoes and garlic spinach

Name: Roast lentils and carrots with mashed potatoes and garlic spinach
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 Onions; 4 TABLESPOONS Olive oil; 125 g Natural rice; 7-10 Tbsp salt, pepper, nutmeg; 250 g Carrots; 4 Stem(s) flat parsley and thyme; 1 Branch rosemary; 250 g red lentils; 40 g crushed linseed; 100 g ground almonds (without skin); 7-10 Tbsp some + 5 tablespoons butter; 4 Eggs (Gr. M); 3 TABLESPOONS Tomato paste; 50 g Honey; 7-10 Tbsp a few drops of Worcester sauce; 1 kg floury potatoes; 2 Garlic cloves; 1 kg young spinach; 300 ml Milk; 1 TABLESPOON Breadcrumbs

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 Onions
4 TABLESPOONS Olive oil
125 g Natural rice
7-10 Tbsp salt, pepper, nutmeg
250 g Carrots
4 Stem(s) flat parsley and thyme
1 Branch rosemary
250 g red lentils
40 g crushed linseed
100 g ground almonds (without skin)
7-10 Tbsp some + 5 tablespoons butter
4 Eggs (Gr. M)
3 TABLESPOONS Tomato paste
50 g Honey
7-10 Tbsp a few drops of Worcester sauce
1 kg floury potatoes
2 Garlic cloves
1 kg young spinach
300 ml Milk
1 TABLESPOON Breadcrumbs

Directions

1
For the roast, peel and finely dice the onions. Heat 2 tablespoons of oil in a saucepan. Fry half of the onions in it until transparent. Add rice, steam briefly and deglaze with 800 ml water. Stir in 1 tsp. salt, bring to the boil and simmer for about 15 minutes.
2
Peel, wash and roughly grate the carrots. Wash the herbs, shake dry, pluck off leaves or needles and chop finely. Add carrots, herbs and lentils to the rice. Bring to the boil again, cover and cook for another 20 minutes.
3
Stir in between. Stir in linseed and almonds 3-4 minutes before the end of the cooking time. Season to taste with salt, pepper and nutmeg.
4
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a box mould (approx. 30 cm long). Remove the rice and lentil mixture from the oven and let it rest for about 5 minutes. Stir in the eggs one after the other.
5
Pour the mixture into the tin, smooth it down and bake in a hot oven for about 50 minutes.
6
For the glaze, mix tomato paste, honey and Worcester sauce. Season with salt and pepper. Brush the roast with it about 20 minutes before the end of the cooking time.
7
Peel and wash the potatoes and cook them in boiling salted water for about 25 minutes. In the meantime peel garlic and chop finely. Sort the spinach, wash and drain. Heat 2 tablespoons of oil in a large pot.
8
Fry the rest of the onion and garlic until transparent. Add the spinach and let it collapse. Season with salt, pepper and nutmeg.
9
Drain the potatoes, stir in the milk and 3 tablespoons of butter and mash with a potato masher. Season with salt and nutmeg.
10
Take the roast out of the oven and let it rest for about 5 minutes. Brown 2 tablespoons of butter in a small pot and stir in breadcrumbs. Turn the roast out of the pan and cut into slices. Serve with spinach, mashed potatoes and browned breadcrumb butter.