- 1 glass of dry lentils
- approx. 100 g of millet
- 2 carrots
- 100 ml oil
- 2 onions
- 2 – 3 tablespoons of soy sauce
- 2 bay leaves and 3 allspice seeds
- 1 teaspoon of lovage and marjoram
- ½ glass of chopped parsley leaves
- dash of oregano
- 2 cloves of garlic
- 3 tablespoons of OLE! olives with chopped garlic in oil
- salt and black pepper
- 1 egg
- cranberries for serving
Rinse the millet and cook in salted water according to directions.
Rinse the lentils and cook in two glasses of salted water until soft and all water is absorbed. Stir every once in a while to keep them from burning on the bottom of the pot.
In the meantime, grate the carrots and parsley on small grater holes. Dice the onions and fry on hot oil with bay leaves and dash of salt. Keep frying until the onions are glazed over.
Remove the bay leaves and add the grated vegetables. Add soy sauce, garlic, lovage, oregano, salt, and pepper for flavour. Add oil and egg. Add parsley last in order. Mix in blender.
Add olives with garlic (you can chop some of the olives) to the ready mass. Transfer the mass to a bread pan lined with baking paper or oil and breadcrumbs.
Bake for around 40-45 minutes at 180 degrees until the top turns golden brown and leave in the bread pan to cool down completely.