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Lentil Vege Toast 0002
  • olive or canola oil spray
  • 1 cup vegetables (e.g. spinach, onion, mushroom, capsicum), finely chopped
  • 1/2 cup cooked lentils, drained
  • 1 egg, lightly beaten
  • freshly ground or cracked black pepper
  • 2 slices wholegrain bread
  • parsley, chopped, to serve
  • 2 grilled tomatoes, to serve
  1. Lightly spray the BBQ cooking plate with oil and preheat.
  2. Cook the finely chopped vegetables for 3-5 minutes or until tender.
  3. Remove the vegetables and place into a medium sized bowl. Leave to cool for 3 minutes.
  4. Add the lentils, egg and pepper. Mix well.
  5. Using an egg ring, cut a hole in each slice of bread. Place bread on the cooking plate.
  6. Pour the egg mixture into the holes of the bread. Cook for 2-3 minutes or until mixture begins to firm.Turn bread over carefully and cook for another 2 minutes.
  7. Remove and place onto 2 plates.
  8. Top each slice of bread with parsley and grilled tomatoes.


  • Replace spinach and capsicum with zucchini and corn.
  • Choose a variety of different coloured seasonal vegetables.

Storage Suggestions

  • Eat immediately.

Equipment List

  • BBQ cooking plate
  • medium sized bowl
  • egg rings
  • serving plates


Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.

Nutrition Information

335g Quantity per serving Quantity per 100g
Energy 1066kJ 319kJ
Protein 14.9g 4.5g
Fat, total 6.9g 2.1g
— Saturated 1.0g 0.3g
Carbohydrate 28.0g 8.4g
— Sugars 6.5g 2.0g
Fibre 9.2g 2.8g
Sodium 213mg 64mg