Monday, 17 February 2014


This vegetarian dish is delicious, low calorie and full of flavour.

Lentils are an excellent source of protein, fibre, B Vitamins, magnesium, iron all with virtually no fat. These legumes are nutritious and a great way to bulk out this dish.
Not only do lentils have great nutritious properties they are cheap and dead easy to cook!

200g lentils
~100g Butternut squash
2 cloves of garlic
1 red onion
1 aubergine
2 cloves of garlic
1 can tomatoes
2 tbsp oregano
1tsp olive oil

1. Slice the aubergine in ½ cm slices lengthways and place on a baking tray. Bake at 180C for 15-20 min until tender, turning once.
2. Cook the lentils following packet instructions.
3. Heat the tsp of olive oil mixed with a tbsp of water remaining in a pan. Tip in the onions and garlic and cook until soft. Mix in the butternut and the oregano. Add the tomatoes plus ½ can of water. Simmer for 25-30 min until the sauce has thickened.
4. Stir the cooked  lentils into the tomato mixture.
5. Spoon a layer of lentils into a small baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine. 
6. Bake for 15-20 min. Serve and enjoy J

Optional: Scatter over ½ a grated mozzarella ball. Eat on it's own or accompanied with veg.

*Bon Appetite* J

No comments:

Post a Comment