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Lentil and Fresh Tomato Flan https://www.metro.ca/userfiles/image/recipes/flan-lentilles-tomates-167.jpg PT30M PT1H00M PT1H30M
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.
4
3 19 5 1
1 cup (250 mL) lentils 1,5 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 beaten egg Salt and pepper to taste 2 tomatoes, sliced 1 pie shell, partly baked 1/2 tsp. (3 mL) thyme
Lentil and Fresh Tomato Flan

Lentil and Fresh Tomato Flan

Rate this recipe
19 Votes
4
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    lentils
  • 1,5 cup
    (375 mL)
    water
  • 2 Tbsp.
    (30 mL)
    corn or sunflower oil
  • 1
    large onion, chopped
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  • 1
    clove garlic, chopped
  • 1 cup
    (250 mL)
    sliced mushrooms
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  • 1/4 cup
    (60 mL)
    chopped parsley
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  • 1/2 cup
    (125 mL)
    grated cheese
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    OKA CHEESE REGULAR 22.45/KG OR CHEVALIER TRIPLE CRÈME BRIE 21.45/KG

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    DELI CUT, PRICES AS MARKED


    BERGERON OR LOUIS CYR GOUDA

    BERGERON OR LOUIS CYR GOUDA

    $12.99 /lb

    DELI CUT, 2.86/100 G


    SAN DANIELE PROSCIUTTO, MASTRO ROSEMARY OR TUSCANY HAM, MILD OR HOT GENOA SALAMI, CAMPESINO CHORIZO SALAMI OR GHIDETTI PROVOLONE DOLCE CHEESE

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    DELI SLICED OR CUT, 2.42/100 G



  • beaten egg

  • Salt and pepper to taste
  • 2
    tomatoes, sliced
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  • 1
    pie shell, partly baked
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    APPLE, HONEY CRUNCH, APPLE OR PUMPKIN 900 g - 1 kg


  • 1/2 tsp.
    (3 mL)
    thyme
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Imprimer ma sélection

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.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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