Lentil and Vegie Cup Recipe
These lentil and vegie cups are loaded with goodness and make a great vegetarian dinner with leftovers ready to pop in the lunchbox.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at healthymadetasty.com.au.
Cooking tools:
- Food processor
- Muffin tin
- Oven
- Stove
- Non-stick fry pan
- Pot
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Colander
- Pastry brush
- Chef's knife
- Cutting board
- Grater
- Can opener
- Wooden spoon
- Spatula
- Cooling rack
Ingredients
- ½ cup brown rice
- Olive oil
- 1 leek
- halved & thinly sliced
- 3 cups mushrooms
- 1 carrot
- 1 tsp dried thyme
- 1 tsp dried basil
- 400g can no-added-salt lentils
- drained & rinsed
- 1 large egg
- ¼ cup panko breadcrumbs
- ¼ cup barbecue sauce
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