Serves 6 to 8 15ml olive/canola oil 1/2 onion (100g), chopped 2 X 410g cans of brown lentils, drained 500g cubed butternut 10ml (2t) paprika 3ml (1/2t) cayenne pepper 5ml (1t) cumin 10 ml (2t) curry powder 1 X 50g packet (2 T) tomato paste 1/2 x 410 g tin whole tomatoes, drained and mashed [...]
Ingredients and Method
Serves 6 to 8
15ml olive/canola oil
1/2 onion (100g), chopped
2 X 410g cans of brown lentils, drained
500g cubed butternut
10ml (2t) paprika
3ml (1/2t) cayenne pepper
5ml (1t) cumin
10 ml (2t) curry powder
1 X 50g packet (2 T) tomato paste
1/2 x 410 g tin whole tomatoes, drained and mashed
Salt, pepper and a pinch of sugar
3 eggs
125ml ( 1/2 cup) fat-free milk
Cook the butternut and mash. Heat the olive oil in a pan and sauti the onions until soft but not brown. Add all spices, lentils, whole tomatoes and tomato puree to the onions and mix with the mashed butternut. Season with salt, pepper and sugar. Spoon the mixture into an oven proof dish or bread pan.
Beat the eggs with milk and pour this mixture over the top of the dish. Make small holes for the egg mixture to drain into the lentil dish. Bake at 180 degrees Celsius for 30 minutes until the mixture sets and browns. Serve with steamed green beans, baby beetroot and rocket leaves.
Nutritional content per serving
751 kJ
20g Carbohydrate
12g Protein
5g Fat
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