Lentil Loaf with Mashed Potatoes
- 68 min
- ≈ €2.48
- 2 servings
- Easy
cooked brown lentils, button mushrooms, and carrots: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
- oven
Prepare
Finely dice the mushrooms
Finely dice the mushrooms, onion and carrot. Peel the potatoes and cut them into even 3 cm pieces.
Cook
Heat the oil in a large frying pan
Heat the oil in a large frying pan. Cook the mushrooms, onion and carrot for 9–10 minutes, stirring often, until the liquid has evaporated.
Roughly mash the lentils
Roughly mash the lentils; Thoroughly mix with the oats, mushroom mixture, passata, soy sauce and smoked paprika Leave for 5 minutes.
Preheat the oven to 190°C
Preheat the oven to 190°C. Press the mixture firmly into a small loaf tin lined with baking paper and smooth the top.
Bake at 190°C for 35–40 minutes
Bake at 190°C for 35–40 minutes. Rest for 10 minutes before slicing.
Cover the potatoes with tap water
Cover the potatoes with tap water, add half the salt and bring to the boil. Simmer for 18–22 minutes until a knife slides in easily, then drain well.
Warm the soy milk
Warm the soy milk; Mash the drained potatoes thoroughly by hand, then gradually work in the warm milk Season with the remaining salt.
Finish
Heat the peas
Heat the frozen peas in a small saucepan with 2 tablespoons of tap water for 4–5 minutes until piping hot. Slice the lentil loaf and serve with the mash and peas.
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