Lentil and Feta Bake Recipe from Egypt | Vegetarian Recipe

Ingredients

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