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Lentil Roll

Ingredients:
250 g brown lentils
½ cup einkorn flour
1-2 carrots
1 medium potato
stalk celery
¼ head cauliflower
3-4 dried tomatoes
cumin
fenugreek
savory
paprika
pepper
asafetida
parsley
Himalayan salt

Preparation:
Soak the lentils for 12-24 hours. Boil, strain off and rinse. Pulse briefly in a food processor. Add spices, salt and einkorn flour and knead well until a thick mixture. Let the mixture rest for a while. During this time, soak dried tomatoes and boil on steam for about 15 minutes the potato, carrots, cauliflower and celery stalk. Mix the macerated tomatoes with a little salt and water and smash into paste.Roll the mixture of lens into a rectangle about 1 cm thick. On one side along the length arrange the carrots, potato cut into slices, cauliflower divided into small florets and the stalk of celery. Wrap carefully to a roll. Spread with tomato paste. Bake in a preheated oven at 180 degree on a silicon wafer or tray with baking paper for about 40 minutes.
 

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