Lentil and Fresh Tomato Flan

Lentil and Fresh Tomato Flan
  • 4 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 1:30 Total Time


Add all
  • 1 cup
    (250 mL)


  • 1,5 cup
    (375 mL)


  • 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

  • beaten egg

  • Salt and pepper to taste

  • 2

    tomatoes, sliced

  • 1

    pie shell, partly baked

  • 1/2 tsp.
    (3 mL)



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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007