Ingredients
375ml lentils, soaked overnight
60g fresh wholemeal breadcrumbs
100g chopped hazelnuts
10ml mild mustard, prepared
salt
2ml freshly ground black pepper
30ml olive oil
2 leeks
2 carrots, grated
2 egg whites
6-8 slices feta cheese
2 tomatoes, ripe and sliced
30ml freshly chopped parsley
5ml chopped fresh basil

Directions
Preheat oven to 180°C.
Cook lentils for ± 30 minutes in water until tender.
Drain and mix with the breadcrumbs, hazelnuts, mustard, salt and pepper.
Heat 15 ml oil in a frying pan and sauté leeks and carrots until tender.
Add to lentil mixture.
Stir in the egg whites.
Place into an ovenware dish, finishing with a layer of feta cheese.
Arrange the tomato slices on top and sprinkle the remaining oil over them.
Sprinkle the parsley and basil on top.
Cover and bake for 15-20 minutes in preheated oven.
Remove lid and bake for a further 3-8 minutes.

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