Cranberry and Lentil Bake

• сушена журавлина↗25g g
• червоне вино↗1 tbsp tbsp
• готові лінзи пуї125g g
• оливкова олія↗2 tsp tsp
• цибуля↗½

  дрібно нарізана

• зубчик часнику↗½

  пресований або дрібно натертий

• нарізана шавлія1 tbsp tbsp
• нарізана петрушка½ tbsp tbsp
• копчена паприка↗¼ tsp tsp
• мелена гвоздикаpinch ground
• томатна паста1 tsp tsp
• соєвий соус↗1 tsp tsp
• кукурудзяний крохмаль1 tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C fan/gas 6. Grease with oil and line the bottom of a 200 ml heat‑proof ceramic dish with a circle of parchment paper. Place the cranberries in a small saucepan with the wine and cook over medium heat for a few minutes until the cranberries swell and the wine becomes syrupy. Pour into the bottom of the dish and set aside.

2. 2

   Put the lentils in a bowl and roughly mash half of them with a fork. Heat the oil in a small skillet and sauté the onion for 6–8 minutes over medium heat until softened. Add the garlic, herbs, paprika and ground cloves, cook for another minute. Turn off the heat and add the lentils, tomato paste, soy sauce and corn starch, mix well, then spoon into the baking dish, gently pressing with the back of a spoon. It can be chilled for two days or frozen for up to two months, covered. Thaw in the refrigerator before baking.

3. 3

   Place the dish on a baking tray and bake for 15 minutes. Let cool for 1 minute, then invert onto a plate.