METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Lentil and Fresh Tomato Flan
2013-08-06
https://www.metro.ca/userfiles/image/recipes/flan-lentilles-tomates-167.jpg
PT30M
PT1H00M
PT1H30M
Preheat the oven to 350°F (180° C).Rinse the lentils; cover with water and cook until liquid is absorbed (about 15 minutes).Brown onion, garlic and mushrooms in oil and cook 3 to 4 minutes, stirring.Add the vegetable mixture to the red lentils,Parsley, grated cheese and beaten egg; sat and pepper.Pour mixture into the partially baked pie crust and top with tomato slices; sprinkle with thyme.Bake 40 minutes.
4
Metro
3
24
5
1
1 cup (250 mL) lentils
1,5 cup (375 mL) water
2 Tbsp. (30 mL) corn or sunflower oil
1 large onion, chopped
1 clove garlic, chopped
1 cup (250 mL) sliced mushroom
1/4 cup (60 mL) chopped parsley
1/2 cup (125 mL) grated cheese
beaten egg
Salt and pepper to taste
2 Tomato, sliced
1 pie shell, partly baked
1/2 tsp. (3 mL) thyme
Lentil and Fresh Tomato Flan
4
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME
Ingredients
-
1 cup
(250 mL)lentils
-
1,5 cup
(375 mL)water
-
2 Tbsp.
(30 mL)corn or sunflower oil
-
1
large onion, chopped
-
1
clove garlic, chopped
-
1 cup
(250 mL)sliced mushroom
-
1/4 cup
(60 mL)chopped parsley
-
1/2 cup
(125 mL)grated cheese
-
beaten egg
-
Salt and pepper to taste
-
2
Tomato, sliced
-
1
pie shell, partly baked
-
1/2 tsp.
(3 mL)thyme
Preparation
Preheat the oven to 350°F (180° C).
Rinse the lentils; cover with water and cook until liquid is absorbed (about 15 minutes).
Brown onion, garlic and mushrooms in oil and cook 3 to 4 minutes, stirring.
Add the vegetable mixture to the red lentils,
Parsley, grated cheese and beaten egg; sat and pepper.
Pour mixture into the partially baked pie crust and top with tomato slices; sprinkle with thyme.
Bake 40 minutes.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
