Mushroom and Lentil “Roll” with Apricot Jam Glaze

Instructions

1. Preheat the oven to 180°C and line a long narrow cake tin with parchment paper.
2. Boil the lentils with the water and bay leaves for about 30 minutes until they soften.
3. While the lentils are boiling, prepare the vegetables. Heat the olive oil in a large pan over medium-high heat.
4. Add the onions, carrots and mushrooms and let them cook for 5-6 minutes.
5. Add the garlic, smoked paprika, thyme, salt and pepper and cook for another 1-2 minutes.
6. Remove from heat and set aside.
7. Strain the lentils.
8. In a blender, beat the oats and walnuts until the walnuts are broken into very small pieces.
9. In a large bowl, mix the lentils with the oats and walnuts and knead with your hands until the lentils start to break down slightly, but some still hold their shape.
10. Add the flax-seed, the tomato paste and the cooked vegetables and mix well until it becomes a pliable paste.
11. Transfer the lentil mixture to the lined form, pressing the surface with a spatula so that the mixture goes well everywhere.
12. In a small saucepan over medium heat, mix the almond butter, tomato paste, jam, apple cider vinegar, water, garlic powder, onion powder and salt.
13. Heat for 2-3 minutes, stirring constantly, until the mixture is well incorporated and slightly thickened.
14. Once complete, spread the glaze over the entire surface of the roll.
15. Bake for 45 minutes.
16. Once cooked, remove from the oven and allow to cool slightly in the pan, 10-20 minutes, before slicing to hold its shape.
17. Wild Souls x @konasfoodcreations

Enjoy!