Lentils loaf with rosemary and caper sauce

500 g lentils

1 Liter vegetable stock

1 carrot

1 potato

1 celery stalk

2 tablespoons chickpea flour

2 tablespoons flour

5-6 tablespoons breadcrumbs

1 Tablespoon tomato sauce

1 teaspoon thyme

1 teaspoon rosemary

A pinch of asafetida

Salt

Pepper

Olive oil

For the sauce:

1 cup vegetable stock

1 Tablespoon Rosemary

2 Tablespoons Soy sauce

2 Tablespoons flour

A handful capers

1 pinch of Asafetida

Half glass white wine (optional)

Olive oil

Salt

Pepper

Wash the lentils and cook them in 1 liter vegetable stock (read the instructions on the packaging for the timing: usually it’s about 30-40 minutes in twice the quantity of water). When they are ready let them cool down. Turn on the oven at 180°. Dice or shred carrots, celery and potato and add them to the lentils. If you wish you can roast the vegetables in some olive oil first. Add all other ingredients and knead well with your hands until you obtain a kind of dough. Cover a plumcake form with baking paper and add the mixture, pressing it well with your hands. Sprinkle the surface with olive oil and bake for 30 minutes. Remove from the oven and once cold, cut in 1 cm slices.

For the sauce: Roast the asafetida and rosemary in 3 tablespoons olive oil, add capers and then soy sauce, vegetable stock and if you wish, the wine. Cook for 5 minutes. Adjust with salt and pepper and then slowly add the flour and mix until you get a creamy texture. Blend everything and serve with the loaf