Layered lentil bake recipe. High fibre, low fat vegetarian friendy recipe.
Lentils are good for you and taste great, use them in this layered lentil bake recipe.
Comfort food at its best.
Lentils are not used enough in recipies today, in my opinion. On cold winter nights filling, wholesome, comfort food is the order of the day in our house and this recipe for layered lentil bake is just perfect for a night in front of the fire, watching your favourite shows on tv. This lentil bake is a great vegetarian friendly dish that is substantial enough to satisfy even the most dedicated of meat eaters. Lentils are high in protein, vitamin B and fibre.
Lentils are of particular use for committed vegetarians as they are a very good source of iron, something that can be lacking in a vegetarian diet. This recipe can also be made using chick peas, black lentils or yellow split peas, they all taste just as good and are good for you too. You can even use a mixture of lentils and peas if you want. The boiled eggs add protein too, as does the grated cheese if you use it.
For a vegan friendly version of this layered lentil bake simply leave out the eggs and cheese and substitute extra virgin olive oil for the butter.
Some great Pyrex lasagne dishes for sale at Amazon. Any of these would be good for making this recipe.
10oz dried red lentils.
2 large white onions, roughly chopped.
1 large can of chopped tomatoes.
3oz softened butter.
3tbs extra virgin olive oil.
6 large hard boiled eggs.
5 oz fine brown breadcrumbs.
11/2 pint vegetable stock.
2tsp dried mixed herbs.
Salt and black pepper to taste.
6 oz grated hard cheese to top the dish if required.
Pre heat the oven to 200C. Oil a shallow baking dish, a medium sized lasagne dish is prefect for this recipe. Put the 6 fresh free rang eggs on to boil. Meanwhile, in a large based pan put the lentils, onions, mixed herbs, vegetable stock and the can of tomatoes. Season well with the salt and black pepper and give the mixture a good stir. Bring up to the boil then reduce the heat and simmer for twenty minutes.
Stir occasionally using a wooden spoon and check the lentils to make sure they are cooked through, they should be soft and yield when you squeeze them between your fingers. When the eggs are done they should take around ten minutes to boil, remove them from the heat and run cold water over them to cool. If you crack the shells at this stage it will prevent the eggs from turning black around the yolks.
Next melt the butter and extra virgin olive oil in a frying pan or shallow saucepan and then stir in the breadcrumbs. Remove the oil and breadcrumb mixture from the heat and season to taste with salt and black pepper. Remove the shells from the eggs and slice them into rounds. In the lasagne dish start to make up your lentil bake. Put in alternate layers of the lentil mixture and the boiled eggs. Finish with alayer of sliced egg. Sprinkle the brown breadcrumbs over the top and bake in the oven for thirty minutes, or until the top is crispy and brown. You can add a little grated cheese to the top for added protein at this stage. Cheddar and double Gloucester taste really nice and they also melt well in the oven.
Serve at once straight from the dish with some hot fresh bread. This isn’t a good recipe to reheat so use it all up once, it shouldn’t be too hard as it tastes really good.
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