You are here

Lajunta Lentil Bake

Trusted.Chef's picture
Ingredients
  Dry lentils 3⁄4 Cup (12 tbs)
  Onion 1⁄2 Cup (8 tbs), chopped
  Dried whole basil 2 Teaspoon
  Oil 1 Teaspoon
  Part-skim mozzarella cheese 1 Cup (16 tbs), shredded
  Canned diced tomatoes 16 Ounce, drained, divided (1 Can)
  Canned diced tomatoes 1 Can (10 oz)
  Egg/1/2 cup egg substitute 2
  Eggs/1/2 cup egg substitute 2
  Dried whole oregano 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cooking spray 1
Directions

GETTING READY
1) Preheat oven to temperature of 350 degrees.

MAKING
2) As per the directions on the package, cook the lentils.
3) Saute the onion and basil in oil in a non-stick skillet till the onion is transparent.
4) Combine together the onion mixture, cheese, lentils, 1/2 of the tomatoes, oregano, eggs and salt. Mix well.
5) Into an 8x8-inch pan coated with cooking spray, put the mixture and top with the remaining tomatoes.
6) Bake in preheated oven, uncovered, for 45 to 60 minutes, till the center is set.

SERVING
7) Serve the dish hot on individual dishes after cutting into slices or whole on a serving platter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lentil
Preparation Time: 
10 Minutes
Cook Time: 
65 Minutes
Ready In: 
75 Minutes
Servings: 
2

Rate It

Your rating: None
4.123075
Average: 4.1 (13 votes)