It's nice & easy cause you don't have to precook anything, one bowl for mixing and its done.
Serves 2 big chunky pieces, or can slice it into about 8 slices.
1 tin lentils, drained really well
6 button mushrooms
2 celery stalks
1 teaspoon dried oregano
1/4 cup pasta sauce (I love a mushroom flavour one for this recipe) SEE NOTE BELOW
3/4 cup chick pea flour (I don't recommend substituting other 'flours' here - this one just seems to work best with the flavours!)
Chop the onion, mushrooms and celery into really small pieces.
In a bowl combine the drained lentils with the chopped vegetables. Stir together. Add the oregano. Add the pasta sauce and stir. Make sure all the mixture is lightly coated with the sauce but not so much that it is runny. Stir in the chick pea flour & mix until well combined & not visible chunks of flour remain.
Place mixture into a lightly oiled loaf dish. Spread evenly & pat down so that the top is smooth.
Place in a 200C oven for 40 minutes.
Serve with a salad or potatoes & veg.
You can choose to lightly spread a bit more pasta sauce over the top of the loaf at prior to baking if you wish. I have never found that this mixture dries out though. And I quite like the slightly crusty top of the lentils that is made.
This could also work as a base for a veg shepherd's pie.
This is very child friendly! And even meat eater friendly!
I love that its easy to assemble & requires no hard work & then I have 40 minutes free. Works a treat for those busy nights when we don't have too much to do to slave over the stove!
I hope you enjoy this as much as I do.
|Cooked pie waiting to be cut and served|
You can vary the flavour of this pie by using BBQ sauce in place of the pasta sauce.