Have you ever wondered what to do with the red lentils that somehow end up forgotten at the back of the cupboard? A wonderfully moist and flavourful cake, of course!

This is a very easy and quick recipe, slightly modified from a version published in Elle à Table, March-April 2014.

Allergy warning: this recipe contains eggs, dairy products, gluten and nuts.

Ingredients (for 8-10 people)

350g red lentils
150g gruyère cheese, grated
70g breadcrumbs
50g hazelnuts, chopped
2 good-sized carrots, cubed
1 onion, sliced
6 eggs
2 tablespoons olive oil
2 teaspoons curry powder

How to make it

1. Pre-heat the oven at 170 degrees.
2. Boil the lentils in plenty of water for about 10-15 minutes, adding a tablespoon of salt when the water starts boiling. Drain and keep on the side.
3. In a pan, lightly fry the onion in a little olive oil. When it becomes golden, add the carrots. Season with salt and pepper and continue cooking for 5 minutes.
4. In a bowl, whip the eggs with the grated cheese and the breadcrumbs.
5. Add the lentils, the carrots and onion mixture, the olive oil and the curry powder. Season with salt and pepper.
6. Butter and dust a rectangular cake tin with flour. Fill with the cake mixture.
7. Sprinkle the cake with the chopped hazelnuts.
8. Bake for 45 minutes, or until a skewer inserted in the centre of the cake comes out clean.

Enjoy!