lentil and celery with eggs

Looking for a way to consume left-over veggies or legumes?

Improvise and make up a meal with eggs – eggs make everything delicious 🙂

I love eggs. I know there is a controversy around consuming eggs and risen cholesterol levels – make your own judgement or listen to your doctor (re; eggs).

As part of my “no food waste” policy, I was looking for a way to use whatever I have in my fridge and my pantry and I decided to come up with an oven dish involving green and red lentils, eggs, and celery.

It turned out to be delicious if you like this kind of food combinations. The celery gave a nice crunchy kick and lentils/bread crumbs formed a soft base. Egg, of course, was the glue that held everything together. It also gave a nice taste to this dish.

If the liquid is drained well, it can also be turned into a “patty”, which can be fried or baked in the oven. I love patties yet today I wanted to see whether I can come up with something less greasy and more healthy.

For variety, replace the celery with fresh herbs.

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Recipe

1. wash 1/2 cup green lentil and 1 cup red lentil under cold water (the amounts are different only because I have had more red lentils and no more green lentil)

here they are; the lentils nicely bubbling 🙂

 

2. add 3 cups of water and boil until they become soft and fluffy. Let rest and cool down 15 min

3. add bread crumbs or flour to have a consistent mix. If the liquid is more than 2/3 cup, you can strain the lentils a little bit and directly work on them without needing flour or the crumbs

4. wash and slice 5 sticks of celery and add to lentils. Add salt and a pinch of black pepper

crunch and chewy – you gotta love celery 🙂

 

this is the mix of lentils, celery, and bread crumbs. Eggs to be added now 🙂

 

5. add 3 eggs and mix well.

6. Place everything in an oven dish. Spread vegetable oil on the surface and bake at 350F for 50 min

a hearty and healthy meal with left-over veggies, legumes, and eggs 🙂

Bon appetite! 🙂