Mexican Lentil Bake
Mexican Lentil Bake, delicious as part of a main meal or packed into a lunch box.
- 1 tbsp oil
- 1 red onion (finely chopped)
- 1 celery stalk (finely chopped)
- 1 garlic clove (minced)
- 1 red bell pepper (finely chopped)
- 2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 cups stock
- 1 tbsp tomato paste
- 1 cup red split lentils
- 1 410g can kidney beans (drained)
- 3 eggs (lightly beaten)
- 1/3 Packed Cup 40g grated cheddar cheese
- 1 tbsp chopped coriander (cilantro)
Pre heat oven to 180C/350F/Gas4
Heat oil in pan over a medium heat. Add the onion, garlic, celery and pepper then reduce the heat to low and cook for approx. 10 mins (until softened.)
Add the smoked paprika, cumin and oregano and cook for a further minute
Add the lentils, puree and stock, bring to the boil, then reduce the heat to low. Allow to simmer until cooked (lentils soft and stock absorbed) (approx. 20 mins)
Once lentils are cooked, allow to cool slightly then add the kidney beans, eggs, cheese and corriander. Stir until combined.
Place the mixture in a greased, ovenproof dish (mine was 10" x 7.5")
Bake in the oven for 30-40 mins or until set and golden (mine took 35 mins) but timings will vary with ovens.
Slice and serve.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Calories: 157kcal | Carbohydrates: 18g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 67mg | Sodium: 313mg | Potassium: 343mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1040IU | Vitamin C: 21.7mg | Calcium: 65mg | Iron: 2.5mg