07 Jan Lentil, mushroom, leek and bulgar wheat bake with feta cheese
Not the prettiest of bakes but this is very tasty and easy to put together. Plenty of protein to sustain and satisfy. Serve with a salad.
150g puy lentils and 300ml water
50g wholegrain bulgar wheat soaked in 100ml hot just boiled water
1 leek, chopped
150g mushrooms, chopped
1 red onion, finely chopped
1 tsp dried oregano
1/2 tsp dried thyme
2 cloves garlic
2 large eggs, beaten
2 tbsp spelt wholegrain flour
100g feta cheese chopped into small pieces
1 tbsp tamari
1 tsp sea salt
1 tsp vegetable bouillon powder
2 tbsp olive oil
Preheat oven to gas 5 or 190C
Bring the lentils to the boil in the water then turn down to a simmer and cook for about 30 minutes or until all the water is absorbed. Soak the bulgar wheat and leave for 30 minutes.
Meanwhile gently fry the leek, onion and mushrooms in olive oil in a frying pan for a few minutes, then add the garlic and herbs, shoyu, salt and bouillon. Cook for another 5 minutes.
In a large bowl, mash the lentils roughly with a potato masher, stir in the bulgar wheat and the vegetable mix. Mix in eggs and fold in the feta cheese.
Turn out into an oiled oven proof dish and press down to level.
Bake for 30 minutes until it browns around the edges and is firm to the touch.