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Lentils, Veggies & Mushroom Bake


You will need:

Lamb Brand Red Lentils 130g

Lamb Brand Breadcrumbs 50g

Lamb Brand Thyme 2 tsp

Lamb Brand Coarse Sea Salt, to taste

Lamb Brand Black Pepper, to taste

Life Sundried Tomatoes 100g

Mushrooms 100g, chopped

Parmesan Cheese 50g

Eggs 3 (for compostition) + 3 more (optional-to place inside the veggie bake)

Carrot 1, chopped

Onion 1, chopped

Parsley, 1 bunch

Dill, 1 bunch

Green Onions, 1 bunch


All you have to do is:

1. Boil the lentils for 15 minutes then strain them very well and place them in a large bowl.

2. Heat some olive oil in a large pan and saute the chopped onion, mushrooms and carrot, for about 7-10 minutes.  They don’t have to be completely cooked. Place them over the lentils in the bowl.

3. Add 2 eggs, chopped parsley, green onions, dill, sea salt, pepper and thyme. Start blending them all together. Optional – Boil 3 eggs.

4. Prepare a sundried tomato crust by blending the chopped tomatoes, breadcrumbs, cheese and 1 egg. Blend till it becomes a paste.

5. Place the composition in a previously greased form, any shape you want (preferably a taller one if you have, add the extra 3 eggs). Add half of the composition, place the peeled, boiled eggs and then cover them with the other half.

6. Top the mixture in the form with the paste prepared with sun-dried tomatoes. Place in oven and cook at about 180ºC for 30-40 minutes. Let it cool a bit before removing it from the form.