Roast Lentils

Put the lentils in a saucepan with water, bring to a boil.

Turn down the heat, put the lid on and cook for 20-25 minutes until the lentils are soft, have taken on a pale color and the water has been absorbed.

Meanwhile, melt the butter/light butter and roast the onion in it for 10 min. Stir from time to time and let it brown. Preheat the stove to 190 °C.

Add the onion together with the dried mixed herbs, the cheese, the juice of one lemon and the egg to the lentils form, stir well. If necessary, add a little breadcrumbs to give the mixture a firm consistency. Season with salt and freshly ground pepper. Put some flour on the work surface, pour the lentil mixture on it and form it into a roll with your hands, dusting it well all around with flour.

Cover a frying pan with about 6 mm of oil and heat it for about 4 minutes. Carefully place the lentil roll in the frying pan, drizzle with oil. Bake in the oven in about 45 min until the roast is crispy brown all over. If possible, drizzle with oil every 15 min.

Carefully lift out of pan with a pallet knife onto a preheated serving platter.

Can be frozen before or after baking.

Note from me: flavor is lost during frying, so feel free to season heartily with salt and season with pepper. Tastes just as good cooled on bread.

2 tbsp. vegetable oil

1 large, chopped onion 175 g red lentils

450 g W

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