Lentil Layer Pie
Be sure to buy the small split red lentils for this dish–they need no pre-soaking.
Ingredients
- 4 oz split red lentils
- 1 large onion chopped
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 8 oz can tomatoes
- 3/4 pint beef stock
- salt and freshly ground black pepper
- 1 oz margarine or butter
- 2 oz fresh white breadcrumbs
- 4 large hard-boiled eggs sliced margarine, for greasing
Instructions
- Heat the oven to 190°C (375°F) Gas 5 and grease a 1 litre (2 pint) baking dish.
- Put the lentils, onion, herbs, tomatoes and stock into a pan. Season with salt and pepper and bring to the boil. Lower the heat and cook gently for 15 - 20 minutes, stirring occasionally until the lentils are just tender. The liquid will not be completely absorbed.
- Meanwhile, melt the margarine in a separate pan, remove from the heat and stir in the breadcrumbs. Season with salt and pepper.
- Cover the base of the prepared dish with a layer of the lentil mixture then top with a layer of sliced eggs. Continue these layers until all the ingredients are used, finishing with a layer of lentils.
- Sprinkle the breadcrumbs over the top and bake near the top of the oven for 25-30 minutes until the crumbs are browned. Serve at once, straight from the dish.
Calories: 311 kcal
Carbohydrates: 35 g
Protein: 18 g
Fat: 11g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 179 mg
Sodium: 470 mg
Potassium: 734 mg
Fiber: 11 g
Sugar: 6 g
Vitamin A: 551 IU
Vitamin C: 9 mg
Calcium: 103 mg
Iron: 5 mg