Lentil and vegie cups

Easy to freeze
Lentil and vegie cups
Makes: 6
Serves: 6
Preparation time: 10 minutes
Cooking time: 40 minutes


Olive oil spray
1 leek, halved & thinly sliced
3 cups mushrooms, diced
1 carrot, grated
1 tsp dried thyme
1 tsp dried basil
1 can lentils, drained & rinsed
1 cup cooked brown rice
1 large egg
¼ cup panko breadcrumbs*
¼ cup barbecue sauce


Pre-heat oven to 180oC.

Spray a large non-stick fry pan with olive oil and heat over medium heat. Add the leek and cook until golden. Add the mushrooms and cook for another 5 minutes. Stir through the carrot, thyme and basil and continue to cook for several minutes. Remove from the heat and add the lentils and rice.

Place half the mixture in a food processor and pulse until most of the mix is smooth. Add the egg and continue to process until smooth.

Mix together the processed mixture, unprocessed mixture, breadcrumbs and 2 tablespoons of the barbecue sauce to a large bowl and mix well.

Spray a standard muffin tin with olive oil. Add the mixture to the muffin cups, pressing down lightly. Bake for 15 minutes. Remove from the oven and brush the tops with the remaining barbecue sauce. Bake for another 15 minutes. Cool for 5 minutes before serving.

Note: Panko are a type of Japanese breadcrumb that add a crunchy texture. If these are not available substitute with breadcrumbs.

1 serve of vegies in each serve of this recipe.

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