The beef and lentil slice is easy to make, healthy and a delicious way to eat lentils.

Helen’s recommendation: Always serve up a portion that would suit your individual needs, cut the salad into very small pices to aviod blockages. Try spinach leaves rather than stringly sald mix.

Ingredients (serves 4)

• olive oil cooking spray
• 2 slices soy and linseed bread
• 2 small red onions
• 2 carrots, peeled, trimmed
• 450g extra-lean beef mince
• 400g can lentils, drained, rinsed
• 1 egg white, lightly beaten
• 1/2 cup salt-reduced beef stock
• 100g mixed baby salad leaves
• 1/3 cup Baxters Tomato Chutney with Red Pepper, warmed

Method

1. Preheat oven to 180°C. Spray a 5cmdeep, 20cm (base) square ovenproof dish with oil. Place bread in a food processor. Process to fine crumbs.
2. Finely chop 1 onion and 1 carrot and place in a large bowl. Add mince, 3/4 cup of lentils, egg white and stock. Mix until well combined. Press mixture firmly into prepared dish. Bake for 30 minutes or until cooked through.
3. Preheat a grill on high heat. Place slice under grill for 5 minutes or until browned.
4. Meanwhile, thinly slice remaining onion. Peel remaining carrot into long, wide ribbons. Place in a bowl. Add salad leaves and remaining lentils. Toss to combine.
5. Cut slice into four pieces. Divide between plates. Top with salad and dollop of chutney.

Source

Super Food Ideas – September 2007, Super Food Ideas – September 2007, Page 58, Recipe by Veronica Cuskelly