Lentil Slice with Garden Salad
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Total time: 1 hour
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Serves 4
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7.0 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
600g - Brown lentils, canned, drained
2 - Carrots, grated
2 - Zucchini, grated
1 - Brown onion, finely diced
2 cups - Green beans, trimmed and sliced into small rounds
1 tb - Curry powder
8 - Eggs
4 cups - Mixed lettuce
1 tb - Lemon juice
¼ tsp - Salt
¼ tsp - Black pepper
UTENSILS
Oven, Lasagne tray, Big Bowl, Chopping board, Knife
INSTRUCTIONS
1. Preheat the oven to 180°C. Line a lasagne tray with baking paper.
2. Combine lentils, carrot, zucchini, onion, beans and curry powder in a large bowl.
3. Whisk the eggs separately, then add to the lentil mixture.
4. Transfer the mixture to the prepared lasagna tray and press down firmly. Bake for 40-50 minutes until cooked through.
5. Add the lettuce with the lemon juice, salt and pepper in a bowl. Toss to mix well.
6. Serve the lentil slice with the salad.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 221g
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Energy (kcal)
199.0
Carbs (g)
19.4
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Proteins (g)
15.0
Fats (g)
5.1
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Fibre (g)
7.0
