Lentil‑Almond Loaf with Tomato Sauce

Ingredients

• 300 g brown lentils
• 2 onions
• 3 Garlic cloves
• 2 stalks celery
• 200 g mushrooms
• 0.5 bunch Parsley (10 g)
• 3 tbsp olive oil
• 4 tbsp almond kernels (15 g each)
• 4 tbsp whole‑grain breadcrumbs (15 g each)
• 40 g raisins
• 2 Eggs
• Salt
• Pepper
• 400 g cherry tomatoes
• 60 g grilled paprika (glass; drained weight)
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Rinse lentils in a sieve and cook them in twice the amount of boiling water for about 45 minutes. Drain, let them cool.

2. 2.

   Meanwhile peel one onion and one garlic clove. Trim, wash, and pat dry celery, mushrooms, and parsley. Dice onion, garlic, celery, and mushrooms finely. Remove some parsley leaves for garnish, chop the rest.

3. 3.

   Heat 1 tbsp oil in a pan. Sauté onion, garlic, and celery for 2 minutes over medium heat. Add mushrooms and cook for 3–4 minutes until golden brown, letting the liquid evaporate. Transfer everything to a bowl and cool.

4. 4.

   Chop almonds, mix with parsley and breadcrumbs, and take out 3 tbsp of the mixture. Combine the rest with lentils, raisins, and eggs. Season with salt and pepper, then fill a loaf pan lined with parchment paper. Smooth the top and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 40 minutes until golden brown. Remove and rest for 10 minutes before carefully unmolding.

5. 5.

   Meanwhile peel the remaining onion and garlic. Slice onion into strips and garlic into thin slices. Clean, wash, and halve cherry tomatoes. Drain paprika and cut into strips.

6. 6.

   Heat remaining oil in a pan. Sauté onions with garlic over medium heat for 2 minutes. Add tomatoes and paprika, stirring occasionally, and simmer for 10 minutes over low heat. Season sauce with vinegar, salt, and pepper, then pour into a square baking dish. Place the loaf in the center, sprinkle with remaining breadcrumb mixture, and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 20 minutes. Garnish the lentil‑almond loaf with leftover parsley.