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
Serves 4-6

 

Nut free Gluten free

 

Ingredients

  • 1 tbsp oil
  • 1 red onion, sliced
  • 1/2 zucchini, cut into half-moons
  • 1 cup sliced mushrooms

Lentada mix

  • 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

Toppings

  • 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.

Instructions

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 😍

 

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