Lentil And Feta Bake - cooking recipe
Ingredients
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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
Preparation
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Preheat oven to 180\u00b0C.
Cook lentils for about 30 minutes in water until tender.
Drain and mix with the breadcrumbs, hazelnuts, mustard, salt and pepper.
Heat 15 ml oil in a frying pan and saute leeks and carrots until tender.
Add to lentil mixture.
Stir in the egg whites.
Place into an ovenware dish, finishing with a layer of feta cheese.
Arrange the tomato slices on top and sprinkle the remaining oil over them.
Sprinkle the parsley and basil on top.
Cover and bake for 15-20 minutes in preheated oven.
Remove lid and bake for a further 3-8 minutes .
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