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