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!
INGREDIENTS
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
METHOD
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
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