GREEN LENTILS CAKE



  • 800 grams of cultivated mushrooms
  • 1 cup green lentils
  • 3 cups of vegetable broth
  • 1.5 tablespoons of ground flaxseed
  • 3 tablespoons of water
  • 1 onion
  • 1 yellow bell pepper
  • 4 tablespoons of olive oil
  • 4 cloves of garlic
  • 3 carrots
  • Half a glass of ground walnuts.
  • Half a glass of sunflower seeds
  • 1 cup of breadcrumbs
  • 1 cup of oat flour
  • 1 tablespoon of molasses
  • 1 tablespoon of soy sauce
  • 3 tablespoons of tomato paste
  • 1 tablespoon of thyme
FOR SAUCE
  • 3 tablespoons of ketchup
  • 2 tablespoons of balsamic vinegar

Wash and drain the lentils and put them in the pot. Add vegetable broth and boil. Mix flax seeds with water in a separate place. Finely chop the onion, mushroom and pepper. Heat the olive oil in a large pan and saute the onion for 2-3 minutes, add the crushed garlic and sauté for 1 minute. Add mushrooms and saute for 3 more minutes. Add the pepper and grated carrot and continue sautéing for 10 minutes. Pass 1/3 of the lentils through the food processor. Add to the vegetables in the pan along with the remaining lentils. Add the walnuts and crushed sunflower seeds to the pan. Add breadcrumbs and oat flour and mix. I Mix molasses, soy sauce, tomato paste and thyme with flax-seed. Then add it to the cake batter and continue mixing. Cover a medium-sized rectangular cake mold with baking paper and pour the cake batter into the mold. Mix the sauce ingredients and pour over it. Bake in a preheated 190 degree oven for 45 minutes.


 

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