Friday, February 26, 2021



These lentil slices of cheese are very high in protein and fiber, but still delicious. the most difference between the 2 is that these slices can be… well, sliced.


380 g red lentils (~ 2 cups)

1 liter of vegetable stock (~ 4 cups)

1 tablespoon of oil

1 small onion

1 small carrot, finely diced

130 g green beans, dig 1 cm (~ 1 cup sliced)

150 g oatmeal (~ 1 1/2 cups)

2 teaspoons smoked paprika

Black pepper

150 g grated cheddar (~ 1 1/2 cups grated)

1 large tomato, sliced


1.Add the red lentils and vegetable stock to the saucepan and convey to a boil. Cook over medium heat until the red lentils are tender and every one excess liquid has cooked - about quarter-hour . you'll got to stir regularly, especially within the previous couple of minutes, to form sure the lentils don't stick with the pan.

2.Meanwhile, heat the oil during a skillet and add the chopped chives, carrots and green beans. Cook for a couple of minutes over medium heat, until the chives are tender. Chill.

3.When the lentils are done, transfer them to an outsized bowl and add the cooked vegetables, oatmeal, smoked paprika, and a pinch of black pepper. Let the mixture cool for a couple of minutes, then add about 2/3 of the cheese (save part for garnish). Mix it well.

4.Spread the lentil mixture into a greased baking sheet (mine is 9 square inches) and smooth the highest . Add the remaining cheese and a couple of slices of tomato. Bake at 180 ° C (4/350 ° F Gas Mark) for about 45 minutes, or until the lentil pieces are hard and therefore the cheese on top is golden (cover with foil if you think that the cheese is browning too fast). Serve immediately or let cool and sliced.