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Prep Time: 480 Minutes Cook Time: 58 Minutes |
Ready In: 538 Minutes Servings: 6 |
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An easy meatless supper dish-very filling. I serve it with a simple green salad. Ingredients:
375 ml lentils, soaked overnight |
60 g fresh whole wheat breadcrumbs |
100 g chopped hazelnuts |
10 ml mild mustard, prepared |
salt |
2 ml fresh ground black pepper |
30 ml olive oil |
2 leeks |
2 carrots, grated |
2 egg whites |
6 -8 slices feta cheese |
2 tomatoes, ripe and sliced |
30 ml freshly chopped parsley |
5 ml chopped fresh basil |
Directions:
1. Preheat oven to 180°C.
2. Cook lentils for about 30 minutes in water until tender.
3. Drain and mix with the breadcrumbs, hazelnuts, mustard, salt and pepper.
4. Heat 15 ml oil in a frying pan and sauté leeks and carrots until tender.
5. Add to lentil mixture.
6. Stir in the egg whites.
7. Place into an ovenware dish, finishing with a layer of feta cheese.
8. Arrange the tomato slices on top and sprinkle the remaining oil over them.
9. Sprinkle the parsley and basil on top.
10. Cover and bake for 15-20 minutes in preheated oven.
11. Remove lid and bake for a further 3-8 minutes .
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