I like dishes that are:
- Easy to cook, and they contain simple ingredients
- Nutritious and fulfilling
- Do not make you Fat but support your metabolism
- Last for longer (not only one day)
- You can eat them in different variations
These baked lentils with mushrooms you can eat on their own as a main dish, you can put on the sandwich as a snack, you can add to salad, you can add it to wrap and many more.
One cup of lentils have approximately:
- 15.6 grams fiber
- 358 micro grams folate
- 6.6 milligrams iron
How to make it?
I have used a simple medium size round baking tray for that meal.
- 3 medium white onions finely chopped
- 1 tray of Chestnut Mushrooms
- One cup of green lentils
- One cup of Red lentil
- 4 medium eggs
- 1 table spoon of coconut oil
- a handful of fresh thyme (or dried)
- 1 tea spoon of cayenne pepper (or ground pepper)
Cook green lentils and red lentils in two different pots. Drain and leave on the side. ( check the package how to cook them it is very simple) Preheat the pan with coconut oil. Fry the onions with thyme until medium brown. Add mushroom and cook for another 10 minutes stirring in occasionally. Let the mushrooms be cooked. In a big bowl, combine lentils, mushrooms with onions and add 4 medium full eggs. Season well with Himalayan Salt (or mined local salt ) and cayenne pepper. Try a bit for taste if you need to add more seasoning.
Bake in preheated oven to 180 degrees for about 15 minutes. Set aside for at least 30 minutes before serving. The ,,cake” won’t be that solid so don’t worry if it brakes slightly. Just cut it with double attention.
I like to serve this sprinkled with Extra Virgin Olive Oil or natural butter as the lentils tend to be a bit dry.
Add homemade pickled cucumbers
Read here how to make them