You will need a medium sized saucepan, 1 x 12 muffin tray and 12 muffin cases.
Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Preheat the oven to 180/350/gas 4.
Place the rapeseed oil, diced fennel and celery in a medium saucepan. Sautee over a medium heat for 10 minutes, until the vegetables are translucent and soft.
Add the garlic, ginger, chilli and chestnuts and cook for a further 2 minutes.
Place the lentils in a sieve and rinse well under cold water. Add the rinsed lentils to the sautéed vegetables and stir.
Cover with water. Add a teaspoon of vegetable bouillon and brink the water to the boil.
Cook for 20 minutes or until the lentils are soft.
Drain well using a sieve and place into a bowl. Add the whisked egg, cream cheese, chopped herbs, psyllium husk and lemon juice and season well with Maldon sea salt and freshly ground black pepper.
Place a muffin case in each of the muffin holes of the muffin tray. Put a large tablespoon of lentil filling in each until you have used up all of the mix.
Flatten down with the back of a spoon. Pop in the oven and cook for 20-25 minutes, or until the muffins are golden and frim to the touch.
Serve hot or cold.
DOWNLOAD OR PRINT RECIPE HERE.
These handy muffins freeze well so you can use them for weeks afterwards. You can have fun with these and play use gorgeous Christmas themed muffin cases to add to the festivities.”