Walnut Lentil Pie

Rating: 3.20 / 5.00 (5 Votes)

Total time: 45 min

Servings: 8.0 (servings)



Soften the lentils in the water for 30 min. Mix with the celery, onion, nuts and garlic.

In the meantime, boil the tomatoes to a puree and pass through a sieve. With 400 g of raw tomato weight, it should yield 200 ml of puree. Melt the butter in the tomato puree and let it cool a little.

Add the tomato puree, eggs and oregano to the lentils form, season well with salt and freshly ground pepper and mix everything together well. Press into a greased baking dish.

Bake at 180 °C for 1 hour. Cool completely and only then remove from the mold.

Serve with a chili sauce.

In winter, instead of celery, you can use the same mass of celeriac grated on a Bircher grater, and instead of fresh tomatoes, you can use the mass of preserved tomato puree indicated in the text.

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