Lentil Bake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 218.7
  • Total Fat: 4.6 g
  • Cholesterol: 80.0 mg
  • Sodium: 94.3 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 11.5 g
  • Protein: 13.7 g

View full nutritional breakdown of Lentil Bake calories by ingredient
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Delicious vegetarian dish packed with protein and fibre Delicious vegetarian dish packed with protein and fibre
Number of Servings: 8


    15ml olive/canola oil
    ½ onion (100g), chopped
    2 X 410g cans of brown lentils, drained
    500g cubed butternut
    10ml (2t) paprika
    3ml (1/2t) cayenne pepper
    5ml (1t) cumin
    10 ml (2t) curry powder
    1 X 50g packet (2 T) tomato paste
    ½ x 410 g tin whole tomatoes, drained and mashed
    Salt, pepper and a pinch of sugar
    3 eggs
    125ml (½ cup) fat-free milk


Cook the butternut and mash. Heat the olive oil in a pan and sauté the onions until soft but not brown. Add all spices, lentils, whole tomatoes and tomato puree to the onions and mix with the mashed butternut. Season with salt, pepper and sugar. Spoon the mixture into an oven proof dish or bread pan.

Beat the eggs with milk and pour this mixture over the top of the dish. Make small holes for the egg mixture to drain into the lentil dish. Bake at 180 degrees Celsius for 30 minutes until the mixture sets and browns. Serve with steamed green beans, baby beetroot and rocket leaves.

Serves 6-8

Number of Servings: 8

Recipe submitted by SparkPeople user ROZ1013.

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