Recipe: Lentil cake with mushrooms, broccoli and seeds step by step with pictures | Handy.Recipes

Lentil cake with mushrooms, broccoli and seeds

Cooked lentil pie with mushrooms, broccoli and seeds

Nutritional Value

Try a flavorful and spicy lentil pie filled with mushrooms and broccoli and topped with seeds and nuts. A very tasty and unusual pie will not leave anyone indifferent!

Author of the recipe

Ingredients for the lentil cake with mushrooms, broccoli and seeds:


  • Lentils (Mistral Ontario) - 1 glass
  • Carrots - 1 pc
  • Oat flakes - 0.5 glass
  • Onions - 1 pc
  • Garlic - 2 clove
  • Green onions - 2 bunch.
  • Dill - 3 bunch.
  • Tomato - 1 pc
  • Pumpkin seeds - 20 g
  • Cashew nuts / Cashews - 20 g
  • Red hot pepper - 1 pc
  • Bay leaf - 5 Pcs
  • Broccoli - 0.5 glass
  • Mushrooms - 250 g
  • Spices (basil, oregano, sage, ground shamballa seeds) - 1 teaspoon

How to cook lentil pie with mushrooms, broccoli and seeds step by step with photos


Cook green lentils over low heat for 10 minutes with bay leaf and red pepper. Keep the peppers in the boiling water for no more than two minutes. Salt.

Grate carrots on a grater. Finely chop onions.

Fry onion and carrot until soft. Add oats, spices and salt to taste. Purée most of the lentils and add to the pan. Briefly fry. Mashed potato carrots and lentils with a blender to create a smooth purée as a base for the pie. Mix unshredded lentils with a few roasted carrots, onions and oatmeal flakes, this will be the top of the pie.

For the filling, finely chop the mushrooms and sauté them in olive oil over high heat for about 10 minutes.

Chop the broccoli and garlic randomly.

Add chopped broccoli, garlic and peeled tomato for two minutes to the mushrooms, and season with salt. Take it off the heat

Add chopped green onion and dill to mushrooms and broccoli. Mince the cooled mushrooms into a purée, so that the pie is homogeneous.

Shape into greased molds (I have a silicone one) as follows: put the ground lentil mixture into the mold and distribute it over the bottom and sides of the mold, kneading well.

Fill the center with the mashed mushrooms and broccoli. Use the rest of the lentil mixture, which has not been ground, as a topping, mixed with the seeds and nuts. Place on top of the mushrooms, knead well. Don't spare the mushrooms, they'll shrink a little more.

Bake in the oven for 30 minutes at 180 - 200 degrees. The aroma of the pie won't let you forget about it))))

Nutritional Value:

Whole Dish:
Calories
1411.5 Calories
Protein
89.7 g
Fat
27.2 g
Carbohydrates
208.7 g
100g:
Calories
118.6 Calories
Protein
7.5 g
Fat
2.3 g
Carbohydrates
17.5 g

Garlic, Tomato, Onions, Spices, Carrots, Mushrooms, Green onions, Dill, Vegetable, Oat Flakes, Mushroom, Leaves of Laurel, Broccoli, Lentil, Cashew Nuts, Pumpkin Seeds, cashews, Red Hot Peppers, Starters, Mushroom Starters

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