Main Meals

Lentil Frittata

Lentil Frittata
Prep in
15 minutes + 1 hour soaking time
Cooks in
15 minutes + 1 hour soaking time

Now I love eggs, I wouldn’t be without them.

And I love a frittata as a wonderfully satisfying, simple to throw together meal at any time of day.

A great example being my Kuku Sabzi, it’s DIVINE. So how to recreate that fluffy delight without the critical ingredient?! Well I’ll show you!

Yes this recipe is creative, but it’s also easy, nourishing, a fabulous way to introduce a few more plant based ingredients into your diet, & well it also tastes pretty damn fabulous too!

Key Facts

  • Plant Powered
  • Family Friendly
  • Freezer Friendly
  • High Protein, High Fibre


  • 1 cup red lentils
  • 2 tablespoons raw apple cider vinegar
  • 1 teaspoon fresh white miso paste (gives a great depth of flavour but you can leave out if you don’t have it)
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon each garlic & onion powders
  • 1 1/4 cups nut milk of choice
  • 1 tablespoon avocado oil
  • 1/4 cup chickpea flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon freshly ground black pepper
  • Veggies – 1 leek, 4 cauliflower leaves (or kale, swiss chard, or another green), 4 sundried tomatoes or a handful of olives



Place the lentils in a bowl & pour over 3 cups of boiling water. Add 1 tablespoon of apple cider vinegar, leave to soak for 1 hour.


Drain & rinse the lentils well, then add to a pan with 2.5 cups of fresh cold water, the miso paste & the other tablespoon of vinegar. Leave to simmer until the fluid is all absorbed (~10-15 minutes).


Meanwhile preheat your oven to 200C, grab your food processor & an oven proof pan/baking tin.


Add the rest of the ingredients (except leek, greens and sun-dried tomatoes) to the food processor with the lentils, blending until smooth.


Slice your leek & use the pan you cooked the lentils in, add a splash of water, the leek slices, cover with a lid & steam quickly for 2 minutes to soften. Set your oven proof pan on a gentle heat to start to warm.


Pour in your batter, spoon the leeks over the top, stud with the cauliflower leaves & tomato pieces, then bake in the oven for 15-20 minutes until puffed & golden. Leave to cool for a couple of minutes then you should be able to slide it out of the pan to serve. If you’re worried it’s not quite done, pop it back in the oven for another 5 minutes.


Eat within 3 days, or freeze for up to 3 months. The batter can also be made 2-3 days in advance & kept covered in the fridge.














About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables