Lentil and Mushroom Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Lentil mixture:Non-stick canola cooking spray (2-3 second spray)1 medium onion, chopped1 clove garlic, crushed1 medium carrot, chopped2 celery ribs, finely chopped2 cups water1 1/4 cups dried red lentils, washed1 tablespoon soy sauce1 teaspoon dried basilMushroom filling:Non-stick canola cooking spray (2-3 second spray)250g flat mushrooms, sliced2 cloves garlic, crushed3 tablespoons chopped fresh parsley1/2 teaspoon dried basilTopping:2 slices wholemeal bread, crumbled (or breadcrumbs)
Lentil mixture:
1. Heat a non-stick saucepan to medium heat, spray with canola spray. Gently fry onion, garlic, carrot and celery until onion is translucent and vegetables are soft.
2. Add the water, red lentils, soy sauce and basil. Bring the mixture to the boil, then reduce heat and simmer covered for 25-30 minutes, stirring occasionally, until the lentils are tender.
Mushroom filling (make while lentils are cooking):
1. Heat a frying pan to medium heat, spray with oil spray.
2. Fry mushrooms, stirring, for 2 minutes, then add all other ingredients. Mix well and cook another minute. Set aside to wait for the lentils to finish.
To assemble:
Place half the lentil mixture into a shallow, oven safe casserole dish. Spread the mushroom mixture over it, then place the remaining lentil mixture on the top. Top with crumbled bread/bread crumbs.
Bake at 190 degrees Celcius for 20-25 minutes until top is golden.
Serve sprinkled with extra parsley, steamed greens or a salad, and a carbohydrate of your choice (mashed potato is good). You can divide this into four instead of six and serve without a carbohydrate if you prefer (just serve yourself 1 1/4 serves instead of 1).
Serving Size: makes six servings of a bit over a cup
Number of Servings: 6
Recipe submitted by SparkPeople user PHRASER.
1. Heat a non-stick saucepan to medium heat, spray with canola spray. Gently fry onion, garlic, carrot and celery until onion is translucent and vegetables are soft.
2. Add the water, red lentils, soy sauce and basil. Bring the mixture to the boil, then reduce heat and simmer covered for 25-30 minutes, stirring occasionally, until the lentils are tender.
Mushroom filling (make while lentils are cooking):
1. Heat a frying pan to medium heat, spray with oil spray.
2. Fry mushrooms, stirring, for 2 minutes, then add all other ingredients. Mix well and cook another minute. Set aside to wait for the lentils to finish.
To assemble:
Place half the lentil mixture into a shallow, oven safe casserole dish. Spread the mushroom mixture over it, then place the remaining lentil mixture on the top. Top with crumbled bread/bread crumbs.
Bake at 190 degrees Celcius for 20-25 minutes until top is golden.
Serve sprinkled with extra parsley, steamed greens or a salad, and a carbohydrate of your choice (mashed potato is good). You can divide this into four instead of six and serve without a carbohydrate if you prefer (just serve yourself 1 1/4 serves instead of 1).
Serving Size: makes six servings of a bit over a cup
Number of Servings: 6
Recipe submitted by SparkPeople user PHRASER.
Nutritional Info Amount Per Serving
- Calories: 172.0
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 226.0 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 6.0 g
- Protein: 11.6 g
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