120 g Red Lentils
300 g Spinach
1 Onion chopped
5 ml Garlic crushed
15 ml Canola Oil
2 Eggs
65 ml Low-fat Milk
125 ml Low-fat Cottage Cheese
5 ml Curry Powder
2.5 ml Salt
30 g Mozzarella

Cook the lentils in boiling water for 15 minutes or until tender, drain well and mash lightly.
Trim, wash and shred the spinach, and cook in a pan for 5 minutes. Drain well.
Gently fry the onion and garlic in the oil until soft.
Beat together the eggs, milk, cottage cheese, curry and salt. Mix the lentils, spinach and onion mixture. Pour into a pie dish and sprinkle with the mozzarella.
Bake at 200°C for 20-30 minutes until the filling is set and the cheese is golden.