Rate this recipe
4.4/5
(8 Votes)
Ingredients
- Topping:
- 3 cups cooked lentils
- 2 tbsp cream
- 1/4 tsp salt
- 1/2 diced onion
- 2 minced garlic cloves
- 2 cups mashed Yukon gold potatoes
- 3/4 cup grated Parmesan
- 2 large eggs
- 1/2 cup ketchup
- 2 tsp mustard powder
- 1 tsp dried oregano
- Salt, to taste
- Pepper, to to taste
- 3 tbsp ketchup
- 2 tsp brown sugar
Details
Adapted from parade.condenast.com
Preparation
Step 1
Chop lentils with cream and salt in a food processor. Add onion, garlic cloves, Yukon gold potatoes, Parmesan, eggs, ketchup, mustard powder, dried oregano, and salt and pepper to taste.
Shape into 2 loaves on a parchment-lined baking sheet. Mix 3 tbsp ketchup and brown sugar; brush on top. Bake 35 minutes at 350 F. Increase heat to 450 F and bake until firm and golden, about 10 minutes.
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