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Lentil and chestnut roast
45 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 458
  • Fat about 20g
  • Carbohydrates about 46g
  • Protein about 15g
This is needed
This is needed for 4 people
Roast
  • 100 g brown lentils
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 2 garlic clove, finely chopped
  • 1 carrots, diced
  • 2 sprigs thyme, finely chopped
  • 250 g mixed mushrooms, chopped
  • 50 g crushed linseed
  • 1 tbsp tomato puree
  • 50 g walnuts, finely chopped
  • a little pepper
  • 0.5 tsp salt
  • 200 g chestnuts, cooked, mashed
Sauce
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 dl water
  • 2 sprigs thyme, finely chopped
  • 2 dl balsamic vinegar
  • salt and pepper to taste
  • 1 tbsp tomato puree
  • 1 tsp maple syrup
  • 5 g dried porcini mushrooms, soaked, drained
Tools
  • One greased loaf tin (approx. 25 cm)
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And that's how it's done
And that's how it's done
Roast
Cook the lentils in water according to the packet instructions until soft, then drain and leave to cool. Roughly mash the lentils. Heat the oil, sauté the onion, garlic, carrots and thyme for approx. 3 mins. Add the mushrooms and cook for a further 2 mins. Place in a bowl, add the tomato puree, walnuts, chestnuts, linseed and lentils, season. Transfer to the loaf tin, press down gently.
To roast
Approx. 25 mins. in the centre of an oven preheated to 180°C.
Sauce
Heat the oil, sauté the onion, garlic and thyme. Pour in the balsamic and water, add the porcini mushrooms and tomato puree, bring to the boil. Simmer the sauce over a low heat for approx. 20 mins. Puree the sauce, add the maple syrup, season. Serve the sauce with the lentil and chestnut roast.