I finally got over my weekend cooking slump. Here is a recipe I found in a German food magazine. It sounded so delicious and looked so great that I had to try it out immediately.
It is called lentil – vegetable – pie and is perfect for vegetarians.
Lentil – Vegetable – Pie
- 500g mixed root vegetable (e.g. carrots, celery)
- 2 large onions
- 1 garlic clove
- 3 tbsp oil
- 4 tbsp tomato puree
- 1 tsp demerara sugar
- 125ml red wine
- 150g lentils (the recipe calls for Tellerlinsen, no idea what that is in English; I used red lentils)
- 1 can chopped tomatoes
- 500ml vegetable broth
- 300g potatoes
- 500g sweet potatoes
- 4 eggs
- 50g Cheddar cheese
- 2 egg yolks
1. Peel vegetable and cut into 1 cm large cubes. Cut onions into 0.5cm wide half rings. Chop garlic. Heat oil. Steam onions in medium heat. Add vegetable and cook for 5 minutes while stirring. Add garlic, tomato puree and sugar. Cook for a little while. Deglaze with wine and let it reduce almost completely. Add lentils, tomatoes and broth. Let it boil up and then simmer for 45 minutes at small heat.
2. Peel potatoes and sweet potatoes and cut into cubes. Boil potatoes in salt water for 5 minutes. Add sweet potatoes and boil for another 15 minutes.
3. Add thyme leaves to the lentils after half of the cooking time. Boil eggs for 10 minutes and peel them. Cut them in halves.
4. Season lentils with salt and pepper and put evenly into a baking pan. Distribute eggs on top evenly. Drain potatoes and let them cool down a bit. Press them through a potato ricer. Add cheddar, then egg yolk. Salt slightly. Put on top of lentils and even out with a spoon.
5. Bake at 220C in the middle of the oven for 25 to 30 minutes. Let cool down for 10 minutes before serving.
Weekend Cooking is hosted by Beth Fish Reads