Are you embracing a meat-free day??? If so, this is a great one to add to your options. Its surprisingly tasty, perfectly nutritious and once it’s in the oven you can sit back and relax!
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| Prep Time | 15 minutes |
| Cook Time | 80 minutes |
| Servings |
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Ingredients
- 250 g puy lentils
- 1 tbsp olive oil
- 1 red onion finely chopped
- 1 aubergine diced
- 3 Garlic cloves roasted for 30 minutes (if you can be bothered!)
- 1 tsp flaked sea salt
- 1 tsp cracked black pepper
- 1 courgette diced
- 1 red pepper seeded and diced
- 400 g tin cherry tomatoes
- 1 tsp ground cumin
- pinch of ground cinnamon
- handful of fresh thyme sprigs
- 2 bay leaves
- 200 mls vegetable stock
- handful fresh coriander finely chopped
- grated zest and juice of 1/2 lemon
Ingredients
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Instructions
- Preheat the oven to 200oC.
- Put the lentils in a large saucepan, cover with cold water and bring to the boil, then simmer for 5 minutes to part cook. Drain and tip into a large mixing bowl.
- Heat the oil in a frying pan and gently fry the onion, until softened.
- Add the aubergine and cook for a further 5 minutes, until lightly golden.
- Add these to the mixing bowl along with the rest of the ingredients and mix.
- Transfer the mixture to an oven-proof dish, cover and bake for 50-60 minutes, giving a little stir after 20 minutes.
- When everything is cooked, serve hot with a spinach salad.
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