Lajunta Lentil Bake Recipe
Ingredients
| Lentils | 3/4 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Dried basil leaves | 2 Teaspoon | |
| Oil | 1 Teaspoon | |
| Part-skim mozzarella cheese - 1 cup, shredded | ||
| Canned diced tomatoes | 1 Can (10oz) | |
| Eggs - 2 (OR Egg substitute - 1/2 cup) | ||
| Dried oregano | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cooking spray | ||
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.
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.
Chef
