LENTIL BAKE
Preparation Time: 15 – 20 minutes depending on the amount
Cooking Time: 30- 40 minutes depending on the amount
Cooking Temperature: 350° Fahrenheit (175° Celsius)
Instructions:
Roast the butternut squash with ½ the olive oil in a moderate to hot oven until cooked through and then
mash.
Heat olive oil in a pan and sauté onions until clear but not brown.
Add all the spices, pepper, lentils, whole tomatoes and tomato puree to the sautéed onion and mix with
mashed butternut squash.
Scoop into an oven proof dish or bread pan.
Beat the egg with milk and pour this mixture over the top of the dish. Make small holes for the egg to
drain into the lentil dish.
Bake for 30-40 minutes until the mixture sets and browns.
Serve with long, thin steamed green beans and roast beetroot on rocket leaves.
Tips to Reduce Preparation & Cooking Time:
Cook the butternut in the microwave instead of roasting it in the oven to reduce preparation time.
Prepare larger quantities of lentil bake and freeze smaller portions for a quick convenient meal.
LENTIL BAKE – Analysis per serving
Energy:
Calories (kcal): 193
Protein (g): 8.8
Total Fat (g): 6.8
Saturated Fat (g): 1.1
Monounsaturated
Fat (g):
4.1
Polyunsaturated Fat
(g):
0.9
Omega-3’s (g): 0.1
Cholesterol (mg): 34.0
Carbohydrates (g): 26.8
Of which is sugars
(g):
0.0
Fibre (g): 7.8
Sodium (mg): 35.0
