Welcome to the veg files.

As a longtime vegetarian I started this blog as a place to share tips, recipes and general knowhow on maintaining a healthy vegetarian lifestyle. When I first became a vegetarian I was pretty lost and confused about just how to make sure I and my family got the right amount of nutrition, so I hope that this blog will help anyone out there who is feeling the same way. Of course, I hope this blog is useful to the old hands out there too!

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Tuesday, 11 January 2011

How to make lentil bake.

This lentil bake is a great vegetarian friendly dish that is substantial enough to satisfy even the most dedicated of meat eaters. Lentils are high in protein, vitamin B and fibre. Lentils are of particular use for committed vegetarians as they are a very good source of iron, something that can be lacking in a vegetarian diet.


8oz dried red lentils, no soak variety.
2 large white onions, chopped.
1 large can of chopped tomatoes.
2oz butter.
3tbs extra virgin olive oil.
6 large boiled eggs.
4 oz brown breadcrumbs.
1 pint vegetable stock.
1tsp dried mixed herbs.
Salt and black pepper to taste.
4 oz grated cheese to top the dish if required.


Pre heat the oven to 200C and grease a shallow baking dish, a lasagne dish is prefect for this recipe. Put the eggs on to boil. In a large heavy based pan put the lentils, onions, mixed herbs, vegetable stock and the can of tomatoes. Season well with the salt and black pepper. Bring this mixture up to the boil then reduce the heat and simmer for twenty minutes. Stir occasionally and taste the lentils to make sure they are cooked through. When the eggs are done they should take around ten minutes to boil, remove them from the heat and run cold water over them to cool. If you crack the shells at this stage it will prevent the eggs from turning black around the yolks.

Melt the butter and extra virgin olive oil in a frying pan or skillet and stir in the brown breadcrumbs. Remove from the heat and season with some salt and black pepper. Peel the eggs and slice them. In the lasagne dish start to make up your lentil bake. Put in alternate layers of the lentil mixture and the sliced boiled eggs. Finish with an egg layer. Sprinkle the breadcrumbs over the top and bake in the oven for twenty five minutes, or until the top is crispy and brown. You can add a little grated cheese to the top for added protein if you want. Cheddar, stilton and double Gloucester all taste really nice and melt well in the oven.

Serve at once straight from the dish with some hot garlic bread. This isn’t really a good recipe to reheat so use it all up once, it shouldn’t be too hard as it tastes really good.

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