Tag Archives: lentils

Lentil Rice and Tomato Bake

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 Tomato Lentil Rice Bake

Someone, I think it was Salsa, once told me that the nutritional value of rice and lentils combined is greater than the nutritional value of them both if eaten separately. I don’t know if this is true, but they taste so good together that I choose to believe that it must be!

This is one of my favourite recipes for a quick but filling and healthy mid-week meal. It is equally delicious in meat-eater, vegetarian or vegan mode…

Recipe

Base

  • 4 c cooked rice (white or brown)
  • 2 spring onions, finely chopped
  • 2 T fresh parsley, finely chopped
  • 2 T fresh lemon juice
  • 1 egg (optional)

Mix all ingredients in a large bowl until well combined.  Lightly spray 20 x 30cm baking dish with oil. Spread rice evenly over the baking dish and press down to flatten the surface.

rice base

Second layer

  • finely sliced cooked chicken breast, and/or
  • 8-10 mushrooms, finely sliced, and/or
  • 1 eggplant, sliced and roasted

Layer your choice of ingredients over the rice.

Third layer

  • oil
  • 1 onion, finely  diced
  • 1 stick celery, finely chopped
  • 1 1/2  c cooked lentils
  • 1 t dried basil
  • 1 t finely chopped fresh oregano
  • 2 fresh tomatoes, diced
  • 1 can tomatoes

Saute the onion and celery in oil until onion is translucent. Add remaining ingredients and simmer for 5 minutes.  Remove from heat and allow to cool  slightly.  Spread evenly over the previous layer.

tomato lentil layer

Topping

  • finely sliced or grated chedder cheese or
  • 2-3 slices day old wholemeal bread

Spread cheese over the tomato layer, or crumble bread into large-ish crumbs, and lightly fry in oil before spreading evenly over the tomato layer.

Bake at 190C until heated through, and cheese has melted, or breadcrumbs have crisped.

Tomato Lentil Bake

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Saltimbocca Chicken

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This is a wonderfully simple dish. Ideal mid-week meal. Very easy, very healthy, and very tasty.

Recipe

  • 2 chicken breast fillets, halved horizontally
  • 8 fresh sage leaves, or 1 t dried sage
  • 100 g thinly sliced pancetta (or bacon)
  • 2 T olive oil
  • 3 spring onions, thinly sliced
  • 1 garlic clove, crushed
  • 400 g can lentils, drained and rinsed
  • 150 g baby spinach leaves
  • ¼ c fresh mint, chopped

Place 2 sage leaves (or a sprinkle of dried) along the length of each piece of chicken. Top with pancetta and secure with toothpicks.

Heat oil in frying pan over medium-low heat. Cook chicken for 3-5 minutes each side until cooked.  Be careful not to overcook, breast meat dries and toughens very quickly.  You can cook pancetta side down for longer as the pancetta will help to maintain moisture. Transfer to a plate.

Using the pan from the chicken, stir in spring onion, garlic and cook until just soft.  Add lentils, spinach and mint, and cook until spinach wilts. Divide lentil mixture between plates and top with chicken. I serve with green vegetables and rice.

Recipe adapted from Australian Good Taste July 2012.