Vegetarian bake

This tasty vegetarian bake is a dish I learnt from my friend years ago, when we lived together as single ladies. Even though I’m more of a carnivore, this dish has stuck with me, and is something I make regularly, as it’s really flavoursome.

2 dl red lentils
1 onion
3 garlic cloves
1 carrot, peeled and grated
2 tins of chopped tomatoes
2 tbsp tomato puree
3dl vegetable stock
handful of fresh basil
3 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
1 tbsp dried oregano
1-2 aubergines (eggplants)
4 large tomatoes
2 courgettes (zucchinis)
1-2 balls of mozzarella
grated parmesan cheese

1. Rinse the lentils, and drain in a sieve. Place in a saucepan, and cover with water. Bring to boil, and simmer for 15 minutes. Drain.

2. Finely chop onion and garlic, and fry in oil for 5 minutes. Add the carrot, chopped tomatoes, tomato puree, basil, stock, salt, pepper and oregano. Cook, stirring, for 5 minutes. Finally, add the cooked lentils.

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3. Slice the aubergines, courgettes, tomatoes and mozzarella.

4. Layer in an oven dish. I tend to put a little bit of the sauce mixture at the bottom, as well as in between each layer, and also on top.

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5. Sprinkle parmesan cheese on top and cook in preheated oven 200°C / 390°F for 40 minutes.

Author: luxlifefinn

Lover of good food. Fine dining as a hobby, home cooking as a passion.

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