Lentil Cake

Have fun preparing this mushroom dish!

(*) for a pie dish (quiche dish) of about 25 cm, lined with parchment paper.

Should offer for 4 people.

Blanch leeks in batches in salted water, place briefly in cold water, drain. Place leeks diagonally in prepared baking dish so that bottom and sides of dish are covered. Cut overlapping ends into small pieces, chop remaining leeks, set aside.

Glaze: stir half cream with all ingredients up to and including paprika until well blended, set aside to cool with lid closed.

Lentils: Heat oil, sauté onion and garlic, add lentils and mushrooms, sauté briefly. Add the soup, let it boil, reduce the temperature, simmer for about ten minutes to a thick paste, cool, add 1/3 of the sauce, mix.

Layer half of the potatoes and leek alternately in the mold, pour the second third of the glaze on top. Spread the lentils evenly on top, add the remaining potatoes and leeks, pour the rest of the glaze on top.

Bake: in the middle of the oven heated to 180 °C for about 50 minutes. Remove, turn out onto a platter.

Serve: Cut cake into slices about 1 cm thick, arrange on plates.

Serves with: mixed leaf salad

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