Lentil Loaf with Wine Berry Plum Sauce

Ingredients

• 300 g organic brown lentils (available at Reformhaus®)
• 1 red onion (organic quality)
• 1 garlic clove (organic quality)
• 100 g organic celery root (knollensellerie)
• 200 g organic mushrooms (champignons or king oyster)
• 5 tbsp organic olive oil (available at Reformhaus®)
• 4 tbsp almond kernels (60 g, organic, available at Reformhaus®)
• 5 tbsp organic whole‑grain breadcrumbs (75 g, available at Reformhaus®)
• 6 tbsp blue wine berries, un-oiled (75 g, organic, available at Reformhaus®)
• 3 eggs (organic, available at Reformhaus®)
• Salt
• pepper (organic, available at Reformhaus®)
• 150 ml orange juice (organic, available at Reformhaus®)
• 5 plums (organic quality)
• 1 shallot (organic quality)
• 1 sprig thyme (organic quality)
• 1 tbsp spelt flour type 1050 (organic, available at Reformhaus®)
• 50 ml vegetable broth (organic, available at Reformhaus®)

Instructions

1. 1.

   Rinse lentils in a sieve and cook them in twice their volume of boiling water for about 30 minutes. Drain, let them settle, then cool.

2. 2.

   Meanwhile peel the onion and garlic. Clean and wash celery root and mushrooms. Dice onion, garlic, celery root, and mushrooms finely.

3. 3.

   Heat 1 tbsp oil in a pan. Sauté onion, garlic, and celery root 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; add lentils as well.

4. 4.

   Chop almonds. Mix them with breadcrumbs, 2 tbsp wine berries, and eggs. Combine this mixture with the mushroom‑lentil mix, season with salt and pepper, then press firmly into a loaf pan lined with parchment paper. Smooth the top, press down, and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 40 minutes until golden.

5. 5.

   For the sauce, soak remaining wine berries in orange juice. Wash plums, halve them, remove pits, and slice. Peel and halve the shallot, then cut into strips. Rinse thyme, shake dry, and pick off leaves. Heat remaining oil in a pot or pan; sauté shallots for 2 minutes over medium heat, add plums and cook another 5 minutes. Sprinkle flour and stir in orange juice with wine berries and vegetable broth, bring to a boil. Simmer for 5 minutes until slightly thickened. Season sauce with salt, pepper, and thyme.

6. 6.

   Remove loaf from oven and let rest for 10 minutes. Carefully lift it out of the pan, slice, and serve with the warm wine berry plum sauce.