Green Olive Lentil Crispbake with Tomato Seed Relish

Ingredients

• cooked green lentils2 cups
• breadcrumbs3/4 cup
• green olives, chopped1/2 cup
• spinach, finely chopped2 cups
• egg substitute or flax egg1/2 cup
• garlic powder1 tsp
• olive oil2 tbsp
• salt1 tsp
• black pepper1/2 tsp
• tomatoes, seeded and diced2
• red wine vinegar1 tbsp
• fresh parsley, chopped1/4 cup

Method

1. 1Heat the oven to 450°F and oil a small sheet pan or baking dish.
2. 2In a bowl, combine the lentils, breadcrumbs, olives, spinach, egg substitute, garlic powder, salt, pepper, and 1 tablespoon olive oil.
3. 3Press the mixture firmly into the prepared pan in an even layer.
4. 4Bake for 12 to 15 minutes until the top is browned and the edges are crisp.
5. 5Meanwhile, toss the tomatoes, vinegar, parsley, and a pinch of salt to make a bright relish.
6. 6Cut the baked lentil slab into squares and top each piece with the tomato relish.
7. 7Serve warm or at room temperature.

Tips

• Press the mixture firmly so it bakes into a sliceable crispbake rather than crumbling.
• If the mix seems wet, add a little more breadcrumbs before baking.
• The tomato relish should stay fresh and juicy, so mix it right before serving.

Nutrition