FreeFrom lentil, bacon and egg pie

Corn, gluten, nighshade, nut and wheat free; can be dairy, lactose and soya free

This is quite a substantial dish – vaguely related to a moussaka  but a good deal less trouble to make! It will keep for a couple of days in the fridge and reheat well in a microwave. To make it for four double the quantities and cook for an extra 15 minutes.

Serves 2

1 tbsp olive oil
1 medium onion, peeled and chopped finely
1 clove garlic, peeled and chopped finely
2 rashers of back bacon or 3 anchovies, chopped finely
100g/4oz field mushrooms, chopped roughly
100g/4oz Puy or black lentils
240ml/8floz vegetable stock or miso
90ml/3floz red wine
sea salt and freshly ground black pepper
2 small eggs
120ml/4 floz whichever 'milk' you can tolerate
1 handful of fresh parsley, flat or curly

Heat the oil in a medium size pan and add the onions, garlic and bacon rashers or anchovies. Fry all together briskly but without burning for 8–10 minutes or until the onions are softening and colouring lightly.  Add the mushrooms and continue to cook for another 3–4 minutes or until the mushrooms are quite soft.
Add the lentils, stir around for a minute or two, then add the stock and the wine and season lightly. Bring to the boil and then simmer gently for 20-30 minutes or until the lentils are quite cooked. Adjust seasoning to taste.
Meanwhile, heat the oven to 180C/350F/Gas Mark 4.
Beat the eggs in a bowl with the milk and season lightly. Chop the parsley fairly finely and add to the egg mixture.
Spoon the lentils into an oven proof casserole then pour the egg mixture over the top. Bake in the preheated oven for 25 minutes or until the egg topping is set and slightly risen and browned.
Serve at once with a green vegetable or salad.

Serves 2 – per portion

 447 Calories
27g Protein
21g Fat ( 6g Sat fat, 10g mono,2.5g poly)
32g Carbohydrate of which 6.5g Sugar
7.6g Fibre, 746mg Sodium, 1.8g salt
158mg Calcium

Good Source: Magnesium,Iron,Zinc,B1,6,12,Folate,


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