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🍽️ Lentil Loaf with Red Cabbage Salad

438 kcal · 30 min · 4 servings

Lentil Loaf with Red Cabbage Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the lentils in a bowl with cold water overnight.
  2. 2. Drain the soaking water the next day.
  3. 3. Put the lentils in a pot and add about 500 milliliters of fresh water.
  4. 4. Bring the water to a boil.
  5. 5. Reduce the heat to a medium setting.
  6. 6. Cook the lentils for around 20 minutes.
  7. 7. Check if the lentils are soft.
  8. 8. Halve the onions and remove the outer skin.
  9. 9. Dice the onions into small cubes.
  10. 10. Peel the garlic cloves.
  11. 11. Finely chop the garlic.
  12. 12. Peel the carrots.
  13. 13. Cut off the ends of the carrots.
  14. 14. Grate the carrots coarsely.
  15. 15. Coarsely chop the walnuts.
  16. 16. Wash the thyme.
  17. 17. Dry the herb with a kitchen towel.
  18. 18. Pluck the thyme leaves from the stems.
  19. 19. Finely chop the thyme leaves.
  20. 20. Heat 2 tablespoons of oil in a pan over medium heat.
  21. 21. Add the onions and garlic to the pan.
  22. 22. Sauté the vegetables for about 2 minutes.
  23. 23. Add the grated carrots to the pan.
  24. 24. Fry the carrots for another 2 minutes.
  25. 25. Remove the pan from the heat.
  26. 26. Transfer the sautéed vegetables to a large bowl.
  27. 27. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  28. 28. Take the cooked lentils out of the pot.
  29. 29. Mash the lentils coarsely, keeping some cooking liquid.
  30. 30. Add the mashed lentils to the bowl with the vegetables.
  31. 31. Add the chopped walnuts.
  32. 32. Add the oat flakes.
  33. 33. Add the cornstarch.
  34. 34. Add the chopped thyme.
  35. 35. Knead all ingredients into a homogeneous mass.
  36. 36. Season the mixture with salt.
  37. 37. Season the mixture with pepper.
  38. 38. Season the mixture with soy sauce.
  39. 39. Grease a loaf pan with a little oil.
  40. 40. Fill the lentil mixture into the loaf pan.
  41. 41. Press the mixture firmly.
  42. 42. Place the pan in the preheated oven.
  43. 43. Bake the loaf for about 45 minutes.
  44. 44. Wash the red cabbage.
  45. 45. Quarter the red cabbage.
  46. 46. Remove the core from the red cabbage.
  47. 47. Slice the red cabbage very finely.
  48. 48. Place the sliced red cabbage in a bowl.
  49. 49. Salt the red cabbage generously.
  50. 50. Knead the red cabbage well.
  51. 51. Set the bowl aside.
  52. 52. Cut around the oranges with a sharp knife.
  53. 53. Remove the peel and white pith of the oranges.
  54. 54. Cut the orange out of the membranes with V-shaped cuts.
  55. 55. Catch the orange juice.
  56. 56. Put the orange pieces in a bowl.
  57. 57. Add the red cabbage to the oranges.
  58. 58. Mix the oranges with the red cabbage.
  59. 59. Add soy yogurt to the salad.
  60. 60. Add 2 tablespoons of the caught orange juice.
  61. 61. Season the salad with pepper.
  62. 62. Mix all ingredients for the salad well.
  63. 63. Take the lentil loaf out of the oven carefully.
  64. 64. Turn the loaf out onto a board.
  65. 65. Slice the lentil loaf.
  66. 66. Place the slices on plates.
  67. 67. Add the red cabbage salad.
  68. 68. Serve the dish.

Nutrition per serving