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Veg and lentil bake

 

1 onion diced

5 garlic cloves minced

Ix 200g bag Coles beetroot slaw mix

1/2 red capsicum diced

1/2 zucchini diced

4 large handfuls fresh Spinach

2 handfuls grated cheese

1 tin brown lentils drained

1 teaspoon Italian herb mix

10 tablespoons plain flour

3 teaspoons chicken Massal stock powder

12 eggs

600ml cream

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Add the onion, garlic, capsicum, zucchini, Spinach and the bag of beet slaw to a fry pan with a little olive oil.

Saute on a medium heat for 10 minutes or so or until the zucchini has cooked off a little water and the onion is translucent.

Take off the heat and add the flour, chicken stock powder, Italian herbs plus some salt and pepper.

Allow to cool then stir through the grated cheese and lentils.

 

Add the filling mix to one large dish or divide between 6 portions per person.

Whisk together the cream and eggs then pour over your 6 portions or you can just make one big veg and lentil bake.

Bake on 200degrees Celsius for 30 minutes or until the top is golden.

 

serve coleslaw on top or a salad on the side