Prep Time20 Minutes
Cook Time40 Minutes
Servings8
Flourless Pastry with Leeks and Lentils
Baked
Healthy
Gluten-Free
Delight in a healthy, gluten-free Flourless Pastry with Leeks and Lentils, featuring a savory blend of tender green lentils and sautéed leeks, all bound together with eggs and baked to a golden perfection. A wholesome, satisfying dish that's both nutritious and delicious.
Ingredients
- 1 cup of green lentils
- 500 grams of leeks
- 1 onion
- 3-4 tablespoons of vegetable oil
- 1 teaspoon of tomato paste
- 3 large eggs (or 4 if they are small)
- 1 packet of baking powder
- Salt
- Black pepper
Instructions
Prepare the Lentils:
- Boil 1 cup of green lentils until tender.
- Drain thoroughly.
Prepare the Leek Mixture:
- Sauté the chopped onion in 3-4 tablespoons of oil in a deep pan until translucent.
- Add the finely chopped leeks and cook until softened.
- Season with salt and black pepper, and continue cooking until the leeks are tender.
- Add the tomato paste and cook for a bit longer, then remove from heat.
Combine Ingredients:
- Once the leek mixture has cooled, mix it with the cooked lentils.
- In a separate bowl, whisk together the eggs and baking powder, then add this mixture to the leek and lentil mixture and stir well.
Bake:
- Transfer the mixture to a medium-sized baking dish lined with parchment paper or greased.
- Bake in a preheated oven at 180°C (356°F) until the top is golden brown (approximately 40-45 minutes). Optionally, you can add grated cheddar cheese on top towards the end of baking.
Cool and Serve:
- Let the baked dish cool for 15-20 minutes before serving.