Egyptian Lentil Pasta Bake

Baked pasta with spiced lentils and tomato — koshari-adjacent. Makes 4 servings.

55 min · Serves 4 · Vegetarian · ≈366 kcal per serving · ≈17 g protein

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Ingredients

• 300g cooked green lentils, drained
• 200g dry egg-free pasta
• 400g tinned chopped tomatoes
• 150g onion
• 6g garlic
• 4g cumin seeds
• 18g olive oil
• 4g salt
• 80g vegetarian-rennet mozzarella

Method

1. Cook pasta until just under al dente. Simmer lentils with onion, garlic, cumin, tomatoes and water 25 minutes.
2. Combine pasta and lentils in a dish; top with mozzarella.
3. Bake at 190°C 20 minutes until bubbling.

Contains: dairy, gluten.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.