Ingredients

• 1/2 cup green lentils
• 2 carrots
• 1 parsnip
• a piece of celery
• 250 g mushrooms
• 1 large onion
• spices: 1/3 teaspoon each of cinnamon, cumin, hot paprika, oregano and coriander
• 100 g (1 packet) buckwheat groats
• 2 tablespoons peanut butter (optional)
• 3 tablespoons chopped walnuts (optional)
• 1/2 tablespoon extra virgin olive oil
• 2 tablespoons flaxseed oil, canola oil or olive oil
• 2 tablespoons balsamic vinegar
• optional - 2 eggs

Preparation

1. Cover the green lentils with water and soak for a few hours, then cook with a pinch of salt until soft (about 30 minutes). Cool, drain.
2. Peel the carrots, parsnip and celery and cut into pieces, place on a large baking sheet lined with parchment paper. Add mushrooms cut into quarters and peeled onion cut into several pieces. Season the vegetables with salt and pepper, drizzle with extra virgin olive oil, mix, spread over the entire sheet and bake for about 45 minutes at 200°C. Add the spices 5 minutes before the end. Remove from the oven and cool.
3. Cook the buckwheat groats, drain, cool.
4. Grind the drained lentils, buckwheat groats, roasted vegetables in a food mill, adding oil, peanut butter (if using), nuts and balsamic vinegar. If using eggs, mix them in at the end with the mixture.
5. Transfer to an elongated cake pan lined with parchment paper. Level the surface and place in the oven. Bake uncovered for about 45-50 minutes at 180°C.