This is a healthy, warming quiche that we eat every Easter. It makes an excellent side dish for lamb or chicken but is equally amazing on its own! And the best part is… it’s delicious hot or cold.
Even the kids love it and it’s a way of sneaking pulses, veg and herbs into their diet.
Here’s our much used and loved recipe!
But in case you can’t see through the many splotches here it is:
Shortcrust pastry for an 8” pie dish (or you can make your own).
225g red split lentils
1 large onion
1 clove garlic
3 tablespoons olive oil
1 pint stock
1 bay leaf
Sea salt and black pepper
1 tin chopped tomatoes
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon dried parsley
50g grated cheddar cheese
- Pre-heat the oven to 200°
- Thinly slice the onion and finely chop the garlic. Heat the oil in a pan on low heat. Cook the onion and garlic until golden, stir in the lentils and cook for 1 minute.
- Pour in the stock and bring to a slow boil. Add the bay leaf and season well.
- Cover and simmer for about 30 minutes, or until the lentils are mushy.
- Put the tomatoes with the herbs in a small pan over a low heat, cover and cook for about 15 minutes until soft and pulpy.
- Meanwhile, bake the pastry lined with foil and beans for 10 minutes. Remove beans and lining and cook for a further 10 minutes.
- Gradually beat the tomatoes into the lentil mixture and pour into the pastry case. Cover with the grated cheese and bake for 20 minutes.
Even if lentils aren’t really your thing give this a go, it makes a fabulous and healthy alternative to an egg quiche. It would be super easy to make this into a vegan dish as well.
With much lentil love
Gemma and the PUREMESS family xx