After the gluttony of Christmas, I’m excited to get back to cooking healthier and eating more vegetables and less meat! I wanted to cook with lentils last night but didn’t want to make soup. I found this recipe on allrecipes.com and added some extra vegetables to the mix. It turned out well and was a fast and easy dish.
1 cup chopped onions
3/4 cup dried lentils
2.5 cups water
2 cups broccoli florets
1 cup mushrooms, sliced
1 cup chopped tomatoes (I used cherry tomatoes)
3 whole eggs and 2 egg whites, beaten
1 cup milk
salt and pepper
basil and parsley
1/4 cup grated fontina cheese (optional)
Sautee the onions in oil in a cast iron skillet for several minutes, adding the mushrooms at the end and cook until soft. Boil the lentils in the water for about 20 minutes or until lentils are tender. Drain most of the water off and place the broccoli on top. Cover and cook for about 5 minutes. This will dry out the lentils and steam the broccoli.
Mix the lentils, broccoli and tomatoes into the onions and mushrooms. Season with herbs and salt/pepper. Whisk together eggs and milk and pour over the vegetables in the skillet. Mix in cheese at this time and bake in the oven at 375 for 45 minutes or until the center is firm when the quiche is jiggled. Cool before slicing.
Notes: This was a great, easy dish. I put it together in about a half hour and then it cooked for 45 minutes. We ate it with a nice salad and it was a good meal.
Servings: 4 servings