Photos by Hannah Burne
Seared vegetables baked with a savoury lentil batter and topped with Mediterranean flavours!
I created this recipe for my brunch pop-up at Cafe Koi back in 2015. My friend Corbin came up with the brilliant name – ‘Lentada’ – a lentil frittata. You can enjoy this one for brunch, lunch, or dinner! Pairs wonderfully with Tahini Sauce and fresh tomato slices or a green side salad.
Prep time: 20 mins
Cook Time : 30 mins
- 1 tbsp oil
- 1 red onion, sliced
- 1/2 zucchini, cut into half-moons
- 1 cup sliced mushrooms
- 1 cup red lentil flour*
- 2 tbsp nutritional yeast
- 1 tsp paprika
- 1 tsp sea salt
- 1/2 tsp ground pepper
- A pinch of cayenne
- 3 tbsp sliced sun-dried tomatoes
- 3 tbsp pitted and chopped Kalamata olives
- 2 tbsp chopped parsley
*If you can’t find store-bought lentil flour, you can make your own. Process dried split red lentils in a strong blender or spice/coffee grinder until it is the consistency of flour.
Preheat oven to 400°F.
Heat a medium pan** and add oil. Sear onion, zucchini, and mushrooms on medium-high heat for 10 minutes until golden.
Place all lentada mix ingredients into a bowl and mix well. Add 1 1/2 cups water and whisk together.
Pour lentada mixture into the pan, over the seared vegetables, then scatter the sun-dried tomatoes and olives on top.
Place the pan in the oven for 20 minutes.
Insert a toothpick into the centre of the lentada, when the toothpick comes out dry, you know it’s ready.
Garnish with parsley.
** Make sure to use a pan that can go in the oven – cast iron is great, or anything without a plastic handle.
If you feel like getting creative, you can add to or change the seared vegetables (onion, zucchini & mushrooms) – add cauliflower, bell peppers, asparagus, leeks etc.
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media 😍
Subscribe to my Recipe of the Week list to get a fresh, plant-based recipe straight to your inbox, each week!
Looking for more recipes?
Click here to get your printed or electronic copy of my new cookbook!
100 vegan recipes from my food journeys around the world.