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Christmas Lentil Bake

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Ingredients

Adjust Servings:
2 Garlic Cloves
1 Red Onion Diced
3 Small Carrots Diced
2 Parsnips Diced
2 Celery Stalks Diced
250g Mushrooms Finely Chopped
2 Cans of Precooked Green Lentils
1 Fresh Rosemary Sprigs Finely Chopped
1 Small handful of thyme Chopped
1/2 cup Buckwheat Flour
Optional toppings
6 tbsp Tomato Puree
2 tbsp Maple Syrup
3 tbsp Tamari
Salt and Pepper

Christmas Lentil Bake

Features:
  • Gluten Free
  • Vegetarian
  • Serves 4
  • Medium

Ingredients

  • Optional toppings

Directions

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This delicious dish is by James Wythe find him on Instagram @HealthyLivingJames.

It’s gluten and dairy free and the perfect Christmas dinner recipe for the family!

TIP: This gets even better the next day so for Christmas you could always make it the day before, store it in the fridge overnight and just reheat in the Panasonic oven on Christmas Day!

Steps

1
Done

Heat a pan with olive oil and add the garlic, onion, carrots, parsnips, celery, mushrooms salt and pepper and cook together for 5 minutes until softened

2
Done

Meanwhile drain and rinse the tinned lentils

3
Done

(optional extra) Make the tomato sauce topping by mixing the 6tbsp tomato puree, 2 tbsp maple syrup and 2 tbsp Tamari in a bowl

4
Done

Once the veg is cooked add to a food processor along with the drained lentils and blend for 30 seconds

5
Done

Transfer the mix to a bowl and add the rosemary, thyme, 1 tbsp tamari, 1/2 cup buckwheat flour and pinch of salt & pepper and mix

6
Done

Place the mix into a small baking dish and top with the tomato sauce (optional)

7
Done

Place in the Panasonic oven for 50 minutes at 210 C

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