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–+ servings
Lentils and Mushroom Bake Drob Vegetarian reteta

Lentils and Mushroom Bake (Vegetarian Drob)

Vegetarian version of the Romanian Easter meatloaf (drob), made with red lentils, mushrooms, and a generous amount of dill, parsley, and green onions. Whole hard-boiled eggs baked inside create a striking cross-section when sliced. Gluten-free, high-protein, and best made the day before serving.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Choose Serving Size 6

Ingredients 

  • 1 cup red lentils
  • 1 cup button mushrooms chopped (I used champignons)
  • 1 carrot chopped
  • 1 onion chopped
  • 2 eggs for composition + 3 more (optional – to place inside the veggie bake)
  • 1 bunch parsley
  • 1 bunch dill
  • 1 bunch green onions
  • 2 tsps thyme
  • salt and pepper to taste

Instructions

  • Boil the lentils for 15 minutes then strain them very well and place them in a large bowl.
  • Heat some olive oil in a large pan and saute the chopped onion, mushrooms, and carrot, for about 7-10 minutes. They don’t have to be completely cooked. Place them over the lentils in the bowl.
  • Add 2 eggs, chopped parsley, green onions, dill, sea salt, pepper, and thyme. Start blending them all together.
  • Optional – Boil 3 eggs.
  • Place the composition in a previously greased form, any shape you want (preferably a taller one if you add the extra 3 eggs).
  • Add half of the composition, place the peeled, boiled eggs and then cover them with the other half.
  • Place in oven and cook at about 180ºC/356ºF for 30-40 minutes.
  • Let it cool a bit before removing it from the form.

Notes

Drain lentils very thoroughly and cook mushrooms until the pan is nearly dry before combining — excess moisture is the main cause of the bake not holding together. Place whole hard-boiled eggs in the centre before adding the top layer of mixture. Grease the tin well and line the base with parchment. Cool completely before unmoulding; refrigerate overnight for the cleanest slices.