Lentil and Feta Bake

Ingredients

 * 375 	   	ml lentils, soaked overnight
 * 60 	 	g fresh wholemeal breadcrumbs
 * 100 	 	g chopped hazelnuts
 * 10 	 	ml mild mustard, prepared
 * salt
 * 2 	 	ml freshly ground black pepper
 * 30 	 	ml olive oil
 * 2 	 	 leeks
 * 2 	 	 carrots, grated
 * 2 	 	 egg whites
 * 6-8 	 	slices feta cheese
 * 2 	 	 tomatoes, ripe and sliced
 * 30 	 	ml freshly chopped parsley
 * 5 	 	ml chopped fresh basil

Directions
1. 	Preheat oven to 180°C.

2. 	Cook lentils for ± 30 minutes in water until tender.

3. 	Drain and mix with the breadcrumbs, hazelnuts, mustard, salt and pepper.

4. 	Heat 15 ml oil in a frying pan and sauté leeks and carrots until tender.

5. 	Add to lentil mixture.

6. 	Stir in the egg whites.

7. 	Place into an ovenware dish, finishing with a layer of feta cheese.

8. 	Arrange the tomato slices on top and sprinkle the remaining oil over them.

9. 	Sprinkle the parsley and basil on top.

10. 	Cover and bake for 15-20 minutes in preheated oven.

11. 	Remove lid and bake for a further 3-8 minutes.