Golden Lentil And Mushroom Bake Recipe

About this recipe

A hearty baked dish featuring tender lentils, earthy mushrooms, and a touch of nutmeg for a comforting lunchtime treat.

Ingredients

• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• 100 g Yorkshire English Carrots 100G
• - Potts Vegetable Stock Can
• - Natco Ground Nutmeg
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns
• - Schwartz Flat Leaf Parsley

Instructions

1. 1. Preheat your oven to 180°C and lightly grease a baking dish.
2. 2. Rinse the red lentils thoroughly under cold water until the water runs clear.
3. 3. In a saucepan, sauté the diced onion and minced garlic in olive oil until fragrant.
4. 4. Add chopped carrot and sliced mushrooms to the pan and cook for 5 minutes until softened.
5. 5. Stir in the lentils and pour in the vegetable stock, bringing the mixture to a gentle boil.
6. 6. Reduce the heat and simmer for 15 minutes, stirring occasionally until the lentils are tender.
7. 7. Mix in the oat flour, nutmeg, salt, and pepper, ensuring an even consistency.
8. 8. Transfer the lentil mixture to the prepared baking dish, spreading it evenly.
9. 9. Bake in the oven for 20 minutes or until the top is golden and firm.
10. 10. Remove the dish from the oven and sprinkle with fresh parsley before serving.