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Ingredients (Serves 4)
- 4 slices sourdough bread
- 100 g leek (green leaves only), thinly sliced
- 1 tbsp (15 mL) garlic-infused olive oil (we love Cobram)
- 1/2 tsp (3 g) dried sage
- 70 g canned lentils, drained and rinsed
- 60 g Fodbods Rosemary & Sea Salt Nibbles, blitzed until fine
- 1 vegetable stock cube in 2/3 cup (160 mL) boiling water (we love Massel’s)
Instructions
- Preheat oven to 180 degrees Celsius.
- Prepare ingredients as directed i.e. slice leek, drain lentils, blitz Nibbles etc.
- Roughly tear sourdough and place aside to dry out.
- Saute the leek, oil and sage over medium heat until fragrant (about 5 minutes).
- Remove from the heat and then stir through the lentils and Nibbles crumbs.
- Slowly pour the stock and leek mixture over the bread, stirring well to combine.
- Transfer to a lined baking dish and then cover with foil.
- Bake covered for 45 minutes and then uncovered for 10 minutes.
- Best served straight out of the oven, alongside your favourite family roast.
