Mushroom-Lentil Bake with Egg

Don’t judge a book by its cover. Often we look at something, whether it be an object, place or relationship, and simply see it at surface level. We might see a worn book as tattered and not worthy of $10 instead of seeing it as a well-loved gem that many have read over and over again.

Last week I ate at a Vietnamese restaurant that had an outdated facade, but once I entered, I could tell it was a family-run place with authentic food, cooked with love. There was a long line of customers waiting to be seated, and while many might pass the restaurant since it doesn’t entice you in with this street-facing appearance, what really matters is how the food is cooked and tastes.

The mushroom-lentil bake recipe has similar qualities. From the outside, it looks like it’s simply mushrooms and lentils, but once you cut into it, you discover the egg hidden beneath the surface. More and more, I’ve been eating foods that look delicious from the outside, and then when I dig into the dish, there’s a pleasantly surprising ingredient inside. It’s a good reminder to not view things at surface value.


Mushroom-Lentil Bake with Egg


> 1 cup green lentils
> 1 tablespoon olive oil
> 1 cup mushrooms, chopped (1/2 cup white button and 1/2 cup crimini)
> 2 carrots, chopped
>  1 onion, chopped
> 4 eggs
> salt and pepper


Preheat oven to 370°F. Boil the lentils for 15 minutes, strain very well and place in a large bowl. Meanwhile, boil two eggs.

Heat olive oil in a large pan and saute mushrooms, carrots and onion for about 10 minutes. Place them in the large bowl with the lentils. Add two eggs, salt and pepper to bowl. Whisk together.

Place half of the mixture in a greased bread pan or other pan. Add the peeled boiled eggs and cover with the other half of the mixture.

Bake for 30-40 minutes, or until cooked through. Let cool before removing from pan.

Makes 3 servings.

Adapted from Gourmandelle.