INGREDIENTS
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•1½ cups brown lentils, rinsed and picked through
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•6 cups low sodium vegetable stock
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•4 garlic cloves, smashed
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•1 red chili, diced
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•¼ red onion, diced
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•5 sprigs fresh thyme, roughly chopped
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•2 slices wholegrain bread, roughly diced or 1 ½ cups freshly made breadcrumbs
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•salt and pepper, to taste
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•2 eggs, lightly whisked
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•1-2 tablespoons wholegrain flour