Mushroom and Lentil “Roll” with Apricot Jam Glaze – Wild Souls

Ingredients

• 1 liter vegetable stock or water
• 2 tbsp Sesame Oil
• 1 tbsp tomato paste
• 320 g dry lentils (brown)
• 1 bay leaf
• 125 g diced onion
• 120 g peeled and diced carrot
• 500 g diced mushrooms
• 4 cloves of garlic, finely chopped
• 1 tbsp smoked paprika
• 1 tsp dried thyme
• 1 tsp salt & 1/4 tsp black pepper
• 50 g Walnuts
• 40 g oat flour
• 1 tbsp ground flax-seed
• 35 g Almond Butter
• 100 g tomato paste
• 70 g Apricot Jam
• 15 g apple cider vinegar
• 100 ml water
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt