Prep Time: 30 mins Cook Time: 60 mins Yield: Serves 8 Ingredients: Resource from https://www.deliciousmagazine.co.uk/recipes/mushroom-lentil-bake-tahini-crust/
2 tbsp olive oil
1 large onion, chopped
2 medium carrots, peeled and chopped
1 large celery stick, chopped
1 ½ cups mushrooms, chopped
2 tbsp tomato paste
1 tsp baharat spice mix
1 tbsp dark soy sauce
1 vegetable stock pot/cube
2 cups brown or green lentils
1 can chopped tomatoes
1 tsp pomegranate molasses
For the topping 6 tbsp tahini
Juice of 2 lemons
2 medium free-range eggs
¼ cup shredded cheese of choice or feta or nutritional yeast
Optional Toppings once bake is cooked 1 small red onion, chopped
Large handful fresh flatleaf parsley, leaves chopped
2 tbsp pomegranate seeds
Preparation: Heat the olive oil in a large pan, then cook the mushrooms until roasted. Saute the onions until roasted and then add carrots and celery over a medium heat for 5 minutes. Season well with salt and black pepper.Stir in the tomato paste, the spice mix, soy sauce and the stock cube/pot, then stir over the heat for 1-2 minutes. Add the lentils and chopped tomatoes. Fill the tomato can with water, then add that to the pan, along with the pomegranate molasses. Simmer for 15 minutes until rich and saucy. Heat the oven to 200°C, 400F.For the topping, mix together the tahini, half the lemon juice, ½ cup cold water, the eggs and the cheese in a large bowl. In a separate, smaller bowl, mix the red onion with half the remaining lemon juice and a good pinch of salt, then set aside.
Pour the mushroom and lentil mixture into the baking dish, then pour the tahini topping over the top. Bake for 30 minutes until golden brown and set on top.Just before serving, rinse and drain the red onion, then mix with the parsley, the remaining lemon juice and the pomegranate seeds in a medium bowl. Scatter this mixture over the bake, then serve.