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Tuna and Lentil Bake

Serves 4


  • 175 g (6 oz) split red lentils
  • 600 ml (I pint) water
  • 1 large onion, diced
  • 1 tablespoon soya oil
  • 2 large eggs
  • 150 ml (1/4 pint) soya milk
  • 200 g (7 oz) tuna chunks in soya oil
  • black pepper, to taste
  • 2 tbsp chopped nuts


  1. Wash the lentils and bring to the boil in a pan with 600 ml (1 pint)
    water. Simmer for 20-25 minutes until the lentils are soft and most
    of the liquid has been absorbed.
  2. Sweat the onion in the oil until it begins to soften.
  3. Separate the eggs and beat the yolks and So Good together. Whisk
    the egg whites until stiff.
  4. Flake the tuna fish and include the juices from the tin.
  5. Combine the lentils, onion, tuna, egg, Soya Milk and black pepper.
  6. Fold in the egg whites using a metal spoon.
  7. Pour the mixture into a shallow, greased ovenproof dish, sprinkle
    the surface with the nuts and bake at 180°C/350°F/gas mark 4 for
    30 minutes or until it is set and brown.

from Maryon Stewart’s The Phyto Factor

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