Mushroom lentil loaf

VEGAN CHRISTMAS EDITION

INGREDIENTS

Ingredients for the roast:
1 cup lentils
3 brown mushrooms
4 medium-sized porcini mushrooms
1 piece celery 4 cm wide 
½ leek stick
1 carrot
½ red onion
1 clove of garlic
1 tbsp rapeseed oil
3 tbsp peas
3 tsp tomato paste
3 tbsp Tamari
3 tbsp Worcestershire sauce
2 stems fresh thyme
1 stalk parsley
1 cup oat flakes
3 tbsp tapioca
salt 
pepper

Sauce for brushing:
3 tbsp tomato paste
2 tsp Tamari
2 tsp Worcestershire sauce
2 canned tomatoes, peeled
salt
pepper

PREPARATION
Prepare the lentils according to the package instructions (simmer 1 cup of mountain lentils with 3 cups of water for 30 minutes with the lid of the pot closed. Then cover with a cloth and let rest for 10 minutes.) Meanwhile cut leek, carrot, celery, mushrooms, boletus and onions into small cubes. Heat 1 tablespoon rapeseed oil in a pan and fry the onion cubes with a pressed clove of garlic until translucent. Add the diced vegetables, add the peas and steam for 3 minutes. Add tomato paste, tamari, worcestershire, thyme (leaves only) and chopped parsley and mix well. Season with salt and pepper and simmer for 15 minutes. Take the pot off the plate and add the tapioca and oatmeal. Mix well with a wooden spoon and put the mixture into a baking tray lined with baking paper. Bake for 30 minutes at 180 degrees Circotherm in the oven. 
Meanwhile stir the sauce to spread. Mix all the sauce ingredients in a small bowl and spread on the roast with a brush after 10 minutes of baking time.