Lentil and Feta Bake
An easy meatless supper dish--very filling. I serve it with a simple green salad.
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INGREDIENTS
Nutrition- 375
- 60g fresh whole wheat breadcrumbs
- 100g chopped hazelnuts
- 10
- 30ml olive oil
- 2
- 2
- 2egg whites
- 6 -8slices feta cheese
- 2
- 30ml freshly chopped parsley
- 5ml chopped fresh basil
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DIRECTIONS
- Preheat oven to 180°C.
- 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 sauté 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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