Lentil Casserole with Nuts

A bean recipe for every taste:

1. remove the skin from the onion, chop and fry in the heated oil until translucent. Add the lentils and flour and stir a few times.

Gradually add the water, continuing to stir. Season the lentils with the salt, pepper, vegetable soup and savory, bring to a boil once and simmer with the lid closed at a low temperature for 15 minutes. Cool the lentils until lukewarm.

Rinse, dry and finely chop the parsley and chives. Separate the eggs. Mix the herbs, the yolks and the sour cream into the lentils.

Whip the egg whites until stiff and add to the lentils. Mix the nuts and cheese and sprinkle on top. Gently mix everything together and sprinkle on top. Mix everything carefully and put it in a greased ovenproof dish with medium-high sides.

4. place the dish on the broiler (at the bottom) in the cold oven. Bake the casserole at 180 degrees (convection oven 160 degrees , gas mark 2 to 2 1/2) in about 45 min.

1 hour 45 min

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