Giuliano's green roast

1/2 cup of dried green lentils
1/2 cup dried red lentils
1 teaspoon coriander seeds
1/2 glass of spinach lightly blanched and elementary facts
1 small carrot
1/2 small onion
1 piece of celery
1 liter of vegetable stock
1 clove of garlic
extra virgin olive oil
salt

Put the lentils to soak in water for at least 24 hours.
Once inflated rinse and drain them well.
Then pass the lentils to the mincer (!) together with spinach, onion, carrot, celery and coriander seeds.
Check the consistency of the meat loaf, if too soft to be processed dried adding a little flour or corn.
Put a spoonful of the mixture and the remaining make a meatloaf and wrap it in waxed paper giving it the shape of a candy.
Tie the candy with a few rounds of kitchen twine and puncture it with a fork, being careful not to excessively from the Tin.
Sauté the garlic in oil in a pan, then add the broth, low and wide the dollop of compound previously set aside and the meatloaf wrapped in paper.
Cover and cook for 20/30 minutes, making sure to turn the meat loaf from time to time.
Once cooked, let cool, remove it from the paper, cut the loaf into thick slices and serve wet finger from her cooking.