Ingredients
2 cups cooked lentils, boiled
1 package of white mushrooms, chopped
2 medium onions, chopped
2 tbsp sunflower seeds
Garlic fresh 4, minced
1 boiled potato, mashed
2 tbsp potato starch
1/2 of paprika
1 tsp of crushed coriander
Salt
1 tbsp of oil
1 tsp of cumin powder
Preparation
<span;>Mash the lentils and add in a mixing bowl,
<span;> Add chopped mushrooms, and onion to the pan and sauté until mushrooms are tender.
<span;>Now add sauted mushrooms and onion to the bowl, add mashed potato, and the rest of ingredients. Mix well and put aside.
<span;>Prepare a bread Loaf pan, sprinkle with oil put all the mixture inside, press with a spoon and place in oven. Bake for 20 to 30 minutes at 200 degrees depending on your oven.
<span;>In a small mixing bowl combine 2 tablespoons of tomato paste, 1/3 tsp of ginger powder, garlic, 1 tsp of lemon juice, 1 tbps olive oil Stir everything very well.
<span;>You can make your own tomato paste which can be refrigerated up to 2 or 3 weeks in the fridge.
<span;>When the Loaf is done baking, remove from oven, let cool before removing from the pan, to allow it to firm up.
<span;>Now pass the knife on the side of the pan and remove the loaf.
<span;>Place the loaf on a plate and brush with tomato paste mixture. Now slice and serve, enjoy….
