Recipe #167
Lentil and Fresh Tomato Flan
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 30 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Meat Substitutes |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 cup (250 mL) Irresistibles Life Smart lentils*
- 1 1/2 cup (375 mL) water
- 2 Tbsp. (30 mL) corn or sunflower oil *
- 1 large onion, chopped
- 1 clove garlic, chopped
- 1 cup (250 mL) sliced mushrooms
- 1/4 cup (60 mL) chopped parsley
- 1/2 cup (125 mL) grated cheese
- 1 (1 1) beaten egg*
- Salt and pepper to taste
- 2 tomatoes, sliced
- 1 pie shell, partly baked
- 1/2 tsp. (2 mL) Irresistibles thyme*
Preparation
Preheat the oven to 350°F (180° C).
Rinse the lentils; cover with water and cook until liquid is absorbed (about 15 minutes).
Brown onion, garlic and mushrooms in oil and cook 3 to 4 minutes, stirring.
Add the vegetable mixture to the red lentils,
parsley, grated cheese and beaten egg; sat and pepper.
Pour mixture into the partially baked pie crust and top with tomato slices; sprinkle with thyme.
Bake 40 minutes.
Suggestion
Pre-bake pie shell 3 to 5 minutes at 425°F (220°C).Red lentils need no soaking.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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