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- Lentils - ⅓cup, soaked for 30 minutes (I used Brown lentils, but green lentils can also be used)
- Rice - ½cup (I used Jasmine rice, original recipe used brown rice)
- Carrot - 1 small, diced
- Onion - 1 small, finely chopped
- Frozen Corn - 3tbsp
- Frozen Spinach - ½cup (after thawing) or use 2 cups of fresh spinach that is cooked and squeezed dry
- Butter - 1tbsp
- Egg - 1, lightly beaten (can also use vegan egg substitutes like egg replacer or flax seeds)
- Mozzarella Cheese - ¾cup, cubed, divided (I used grated mozzarella)
- Parmesan cheese - 2tbsp, grated
- Cilantro - ¼cup, chopped
- Tomato - 1 medium, sliced
- Salt & Pepper - to taste
- For the Checca Sauce:
- Ripe Tomatoes - 2 medium, chopped
- Onion - 2tbsp
- Garlic - 1 clove, minced
- Extra virgin Olive oil - 1tbsp
- Cilantro - 2tbsp, finely chopped
- Salt & Pepper - to taste
View Full Recipe at Cook's Hideout
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 767g | |
| Calories 782 | |
| Calories from Fat 457 | 58% |
| Total Fat 51.56g | 64% |
| Saturated Fat 21.72g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 271mg | 90% |
| Sodium 1006mg | 42% |
| Potassium 1841mg | 53% |
| Total Carbs 42.84g | 11% |
| Dietary Fiber 13.8g | 46% |
| Sugars 14.0g | 9% |
| Protein 45.64g | 73% |
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