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Beans & Lentils

Lentil and Mushroom Flan

This recipe is courtesy of Sanitarium from The Bean Book.


1/2 cup plain flour
1/2 cup soy flour
3/4 cup low-fat cottage cheese
2 tablespoons olive oil
1 cup Sanitarium So Good Soy Drink
1 medium red onion, finely sliced
2 cloves garlic, cut into thin slivers
8 sprigs fresh thyme
150g button mushrooms, sliced
1 cup cooked brown lentils
2 eggs, lightly beaten

  1. Place the flours, cottage cheese and 2 tablespoons of oil in a food processor and pulse to combine.
  2. Add 1 tablespoon of So Good and pulse until the pastry forms a ball.
  3. Wrap in plastic wrap and rest in the fridge while preparing the filling.
  4. Preheat the oven to moderately hot 200°.
  5. Heat the remaining oil in a frying pan, and cook the onion and garlic over medium heat until golden.
  6. Add the thyme, mushrooms and lentils and cook over high heat for 5 minutes, or until softened.
  7. Whisk together the eggs and remaining So Good.
  8. On a lightly floured board roll out the pastry into a 30cm round.
  9. Press into a 22 cm flan tin, top with baking paper and 1/2 cup of dry beans.
  10. Bake the pastry for 10 minutes. Remove the baking paper and beans, then spoon the mushroom mixture into the shell.
  11. Place the flan on a baking tray, pour in the egg mixture and bake for 35 minutes, or until set.