Lentil and mushroom flan

Serves: 6
Prep: 10
Cook: 55

A versatile recipe that goes just as well with an indulgent dinner as it does in a work lunchbox. High in fibre, iron and a good source of protein, the fluffy filling seasoned with the bold savoury flavours of mushroom, thyme and lentils is nutritious, filling and delicious.

Ingredients

  • ½ cup white plain flour
  • ½ cup soy flour
  • ¾ cup low-fat cottage cheese
  • 2 tbs olive oil
  • 1 cup So Good Lite soy milk
  • 1 medium red onion, finely sliced
  • 2 cloves garlic, cut into thin slivers
  • 8 sprigs of fresh thyme
  • 150g button mushrooms, sliced
  • 1 cup cooked brown lentils
  • 2 eggs, lightly beaten

Method

  1. Step 1

    Place the flours, cottage cheese and 2 tbs of oil in a food processor and pulse to combine. Add 1 tbs of So Good Lite and pulse until the pastry forms a ball. Wrap in plastic wrap and rest in the fridge while preparing the filling. Preheat the oven to moderately hot, 200°C.

  2. Step 2

    Heat a little oil in a frypan, and cook the onion and garlic over medium heat until golden. Add the thyme, mushrooms and lentils and cook over high heat for 5 minutes, or until softened.

  3. Step 3

    Whisk together the eggs and remaining So Good Lite. On a lightly floured board roll out the pastry into a 30cm round. Press into a 22cm flan tin and bake blind for 10 minutes.

  4. Step 4

    Spoon the mushroom mixture into the shell. Place the flan on a baking tray, pour in the mixture and bake for 35 minutes, or until set.

Tips

  • To bake blind, top pastry with baking paper and place half a cup of dry beans or ceramic beads on top of the baking paper and bake.

Featured recipes

Eggplant parmigiana

Seeded date loaf

Corn & zucchini (courgette) fritters