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Lentil Veggie Frittata Slice
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Lentil Veggie Frittata Slice

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Suitable For 6m+
This is a lentil take on our chickpea frittata - it’s packed with plant protein and lots of veg. Perfect warm for dinner or cold in the lunchbox.

Ingredients

LENTIL BATTER:

  • 200 g dried red lentils (rinsed)
  • 250 ml vegetable stock (low-salt, or water)
  • 1 tbsp ground flaxseed
  • 2 tsp cornstarch (or arrowroot)
  • 1 tsp baking powder
  • 15 g nutritional yeast
  • 1/2 tsp ground turmeric
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp kala namak (optional; for eggy flavour, omit <12 months)

VEGGIES (finely chopped):

  • 1 tbsp olive oil
  • 1 bunch broccolini
  • 250 g cherry tomatoes
  • 4 handfuls baby spinach
  • 50 g vegan cheese (grated, to top; optional)

Instructions 

  • Preheat the oven to 180c/350f.
  • Soak lentils in hot water for 15–20 minutes to soften while you prep the rest.
  • Add the veggies to your baking pan (we used the rectangular Reserve cakepan) with the olive oil and place in the oven for 15 minutes to soften.
  • Blend the drained, soaked lentils with all remaining batter ingredients until smooth.
  • Remove the veggies from the oven and pour over the batter. Stir to combine. Top with cheese if using, then bake for 35-40 minutes until set and lightly golden.
  • Allow to cool for 10–15 minutes before removing from the tin and slicing in to 10 slices (it firms as it cools).

Storage

Store in an airtight container in the fridge for 5 days or freeze for up to 3 months.