Usuba
Lentil and pea loaf
A hearty vegetarian dish made from a blend of lentils, peas, and vegetables. The loaf is baked in the oven and is suitable for both everyday meals and festive menus. Tender texture with a spicy flavor featuring hints of nutmeg and cayenne pepper.
- Total
- 120 min
- Standard serving
- 263.3 g
1
Ingredients
Total 17- Puy lentils
12.5 g≈ 1 tbsp - Peeled peas
20 g≈ 1.5 tbsp - Green-brown lentils
12.5 g≈ 1 tbsp - Fennel
20 g - Carrot
25 g≈ 1/4 pcs - Celery stalk
12.5 g≈ 1.5 tbsp - Leek
0.25 pcs - Red bell pepper
19.5 g - Vegetable Broth
112.5 ml≈ 1/2 cup - Butter
10.989 ml≈ 2 slice - Garlic
0.75 g≈ 1/4 clove - Cayenne pepper
0.585 g - Ground nutmeg huskмолотый
0.75 g≈ 1/4 tsp - Chopped parsley
2.25 g≈ 1.5 tsp - Chicken egg
12.5 g≈ 1/4 pcs - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Bring the broth to a boil, add the peas and lentils, and simmer covered over low heat for 35–40 minutes.
Preheat the oven to 190 degrees.
- 2
Step 2
Melt the butter in a pan and fry the chopped vegetables and garlic for 10 minutes.
Add cooked peas, lentils, cayenne pepper, ground nutmeg shell, egg and parsley.
Mix, salt and pepper to taste.
- 3
Step 3
Transfer the mixture to a loaf pan, cover with foil and bake for 40 minutes.
Cool for 15–20 minutes and remove the loaf from the mold.
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