Lentil And Feta Bake - cooking recipe

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
Preparation
    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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