Hearty lentil bread with rice, herbs and garlic
Ingredients
- 300 g lentils, green
- 1 l vegetable stock
- 3 tbsp vegetable oil, + some for greasing
- 2 onions
- 2 cloves of garlic
- 300 g rice, cooked
- 100 g ketchup, or barbecue sauce
- salt, to taste
- 1 tsp. herbal mixture, Italian
- Black pepper, to taste
Utensils
- Baking tin, square
- Cooking pot
- Fork
- Bowl
- Spatula
Instructions
- Put the lentils in a saucepan, pour cold water over them, let them soak for 1-2 hours.
- Then strain, pour in the stock.
- Simmer the lentils for 30-40 minutes until tender.
- Then remove from heat remove and mash with a fork into a coarse puree.
- Preheat the oven to 175°C.
- Grease the narrow rectangular oven dish with vegetable oil.
- Peel the onion and garlic and cut into small cubes.
- Fry in the vegetable oil for 3 to 4 minutes , until tender.
- Mix the lentils, sautéed vegetables and rice in a bowl.
- Add half of the ketchup, salt and spices and mix well.
- Pour the lentil mixture into the dish.
- Flat with a spatula .
- Bake the lentil bread for 1 hour in the preheated oven.
- Grease every 15 minutes with the remaining ketchup.
