Greek-Style Veggie Lentil Bake with Yoghurt Feta Topping

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (5 Nights For 4) on Sunday, August 14, 2022.

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The classic pie gets a delicious, vegetarian Greek makeover. Packed with vegetables and topped off with creamy yoghurt and feta, if you're looking for satisfying comfort food packed with protein, this is it!

Ingredients

Filling

1 tsp oil
100g baby spinach
1 cup vegetable stock
1 can crushed tomatoes
60g tomato paste
1 Tbsp cornflour
1 pack Greek spices
2 can brown lentils, drained & rinsed

Topping

2 tsp olive oil
400g diced pumpkin
100g yoghurt
2 eggs
100g feta cheese, crumbled

Salad

1 Tbsp wholegrain mustard
2 tsp red wine vinegar
2 tsp olive oil
1 carrot, peeled into ribbons
1 twin pack baby cos lettuce, roughly chopped

Steps

Preheat oven to 220°C (or 200°C fan bake). Set aside a medium baking dish.
Toss pumpkin, olive oil and a pinch of salt on a lined oven tray. Roast for 15-20 minutes, until tender.
Heat oil in a large frypan on medium-high heat. Drain and rinse lentils and set aside. Add Greek spices and cornflour and cook for about 30 seconds, until fragrant. Add tomato paste, drained and rinsed lentils, canned tomatoes and vegetable stock and bring to a simmer. Simmer for about 3 minutes, until thickened. Fold through spinach and season to taste with salt and pepper.
Combine yoghurt and egg in a small bowl and whisk, until smooth. Transfer lentil mixture to baking dish and top with cooked pumpkin. Spread yoghurt mixture on top and crumble over feta. Bake in oven for 10-15 minutes, until golden.
Roughly chop lettuce and peel carrot into ribbons. Combine olive oil, vinegar and mustard together in a large bowl. Add lettuce and carrot and toss to coat.
Pie with salad on the side.

Nutritional Information

Energy	1622 kj 388 kcal
Protein	19.2g
Carbohydrate	34.9g
Fat	17.8g