Puy Lentil Vegetable Bake
Tasty warm as part of a meal, as well as at room temperature in a lunchbox
Equipment
- Electric pressure cooker, optional
Ingredients
Lentils
- 1 cup puy lentils, rinsed
- 1 1/4 cup water
- 1 tbsp ghee
The Bake
- 3 carrots, finely grated
- 1 tsp salt
- 1 cup chopped fresh herbs of choice like basil or parsley - I used 12 chopped wild garlic leaves and 1/2 cup fresh chopped coriander leaves (aka cilantro)
- pinch hing - avoid if using wild garlic
- 5 tbsp spelt or wholewheat flour
- 2 tsp maple syrup
Extra
- freshly squeezed orange juice to taste - to serve with
Instructions
Cook the lentils
- Combine the lentil ingredients in a pressure cooker (I use Instand Pot Mini) and pressure cook on high for 18 minutes. Use natural release.Alternatively, cook on a stove till very soft. (You will need to add a little extra water due to evaporation, do not add too much, as the mixture will get too wet)
The Bake
- Preheat the oven to 220 C / 425 F (or 200 C / 400 F Fan). Place a baking pizza stone to heat it slowly, or a cast iron tray. Alternatively, if using another type of baking dish, do not preheat.
- Add the Bake ingredients to create soft but firm mixture (paté consistency).
- Grease the preheated stone with a little ghee and place the mixture on top. Mine was about 1 inch thick.
- Bake for 20 minutes.
- Let the pie cool down for 10-15 minutes in order for it to firm up.
- Squeeze some orange juice over the slices just before serving.
Notes
