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Meatloaf with mushrooms and lentils
ingredients
servings
6
Lentils
130 grams
Champignon mushrooms
300 grams
Wholemeal breadcrumbs
50 grams
Chickpea flour
3 spoons
Parsley
4 sprigs
Fresh sage
3 leafs
Garlic
1 wedge
Extra virgin olive oil
2 spoons
Salt
to taste
Pepper
to taste
second courses from world
Meatloaf with mushrooms and lentils
Meatloaf with mushrooms and lentils
ready in
1 hour 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The meatloaf of lentils and mushrooms is a healthy idea and golsa to prepare a second vegetarian perfect to be presented on the party table!
preparation
step 1
After having checked and rinsed the lentils, transfer them to a pot and cover them with water. Cook over low heat, calculating 25 minutes from the boil.
step 2
In the meantime, carefully clean the mushrooms and chop them finely, helping yourself with the mixer. Pour them into a pan, season with salt, pepper and a little oil and cook for about 10-15 minutes.
step 3
Once ready, drain the lentils and let them cool in a bowl, then add the finely chopped aromatic herbs and garlic.
step 4
Mix everything with a fork, crushing the lentils and then add the mushrooms, chickpea flour and breadcrumbs little by little. If it should serve, adjust the salt mixture.
step 5
Transfer the dough onto a sheet of parchment paper and spread it out so as to form a rectangle, then helping yourself with the paper, roll it up on itself and compact it well.
step 6
Season the surface with a drizzle of olive oil, then wrap the meat loaf with parchment paper as if it were a piece of candy. Transfer it to a plumcake mold and bake it in the oven at 220 ° C for 35 minutes.
step 7
Once ready, let it cool a few moments before serving. If the meat loaf is too dry, at the end of cooking you can moisten the surface by distributing little vegetable stock and a drop of olive oil.
