Lentil & Feta Bake Recipe

Ingredients:

375		ml lentils, soaked overnight
60		g fresh wholemeal breadcrumbs
100		g chopped hazelnuts
10		ml mild mustard, prepared
		salt
2		ml freshly ground black pepper
30		ml olive oil
2		leeks
2		carrots, grated
2		egg whites
6-8		slices feta cheese
2		tomatoes, ripe and sliced
30		ml freshly chopped parsley
5		ml chopped fresh basil

Instructions:

1.	Preheat oven to 180°C.
2.	Cook lentils for ± 30 minutes in water until tender.
3.	Drain and mix with the breadcrumbs, hazelnuts, mustard, salt and pepper.
4.	Heat 15 ml oil in a frying pan and sauté leeks and carrots until tender.
5.	Add to lentil mixture.
6.	Stir in the egg whites.
7.	Place into an ovenware dish, finishing with a layer of feta cheese.
8.	Arrange the tomato slices on top and sprinkle the remaining oil over them.
9.	Sprinkle the parsley and basil on top.
10.	Cover and bake for 15-20 minutes in preheated oven.
11.	Remove lid and bake for a further 3-8 minutes .