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Total Time
8hrs 58mins
Prep 8 hrs
Cook 58 mins

An easy meatless supper dish--very filling. I serve it with a simple green salad.

Ingredients Nutrition

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 .
Most Helpful

5 5

After I made and ate this last night I reread the recipe 25 times trying to figure out what I had done wrong. FRESH breadcrumbs! I used dried. I decided to wait and retaste today per rsarahl's comments. Sprinkled it w/ a little water, microwaved it and voila! Flavors meld and intensify w/ time. I will always serve it second day. It's very, very good.

5 5

Wow! Great dish! I've made this twice now and it is a family pleaser. The only thing I changed the second time around was this: instead of putting the feta on top of the casserole, I crumbled it and mixed it into the casserole. Also, the recipe is vague about the qty of feta, "6-8 slices"; I used 1/2 cup feta and had tasty results. Good leftovers as well(flavor is actually better 2nd day!)