Ingredients

375mls lentils, soaked overnight

60g wholemeal breadcrumbs

100g chopped hazelnuts

10mls mustard, mild

salt

freshly ground black pepper

30mls olive oil

2 leeks

2 carrots, grated

2 egg whites

6 slices feta cheese

2 tomatoes, ripe and sliced

30 ml freshly chopped parsley

5 ml chopped fresh basil

Method

1.Preheat oven to 180°C.

2 Cook lentils for about 30 minutes in until tender.

3 Drain and mix with the breadcrumbs, hazelnuts, mustard, salt and pepper.

4 Heat 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 .

Cooks Comments and Tips

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