8 ounces mushrooms, halved or quartered depending on size
2 cups lightly packed kale leaves, chopped
1 small onion, peeled and coarsely chopped
Kosher or sea salt and freshly ground pepper, to taste (I used about 3/4 and 1/4 teaspoon, respectiv
1/2 teaspoon dried thyme
2 eggs, lightly beaten
1/2 cup milk
1 large tomato, sliced and halved (or 1/2-1 cup of grape tomatoes)
1 cup freshly grated cheddar, Gruyere, or cheese of choice
Instructions
Rinse the lentils, and then simmer (covered) in water to cover for 15-20 minutes, or until the lentils are just soft. (I like to keep just a little “bite” to them. Taste and remove from heat when they are cooked to your liking.)
Drain the lentils. You may cook the lentils in advance and refrigerate at this point until ready to proceed.
Preheat the oven to 400 degrees, and grease a 9×13 pan or another large baking dish.
Combine the eggs, milk, salt, pepper and thyme in a small bowl.
In a separate large bowl, combine the lentils with all of the vegetables except for the tomato. Do not mix in the cheese either.
Pour the egg mixture over the veggie mixture and toss until evenly coated.
Spread the mixture evenly into the prepared baking dish. I found it easiest to toss a bit with my hands and allow most of the lentils to settle to the bottom. This way, they will bind with the egg mixture and form a tasty bottom layer.
Bake for 20-25 minutes or until veggies are becoming tender but still crisp. Remove from the oven, top with the tomato, and sprinkle evenly with the cheese.
Return to the oven for another 10 to 15 minutes, or until the veggies are tender and the cheese is melted. All ovens vary but, in my oven, 20 minutes followed by 10 minutes yielded vegetables that were lightly golden yet still crisp-tender.
Serving
Suggestions
Leftovers are delicious reheated…and I enjoyed them cold, too!
Originally Submitted
3/31/2013
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