Lay­ered au­bergine & lentil bake

This low- calo­rie, gluten-free sup­per is rich in fo­late, fi­bre and iron – and pro­vides four of your five- a- day. Freeze left­overs in por­tion sizes.


Serves 4 Prep 15 mins Cook 45 mins

2 aubergines, cut length­ways into ½cm slices 3 tbsp olive oil 300g diced

but­ter­nut squash 140g Puy lentils 2 onions, finely

chopped 3 gar­lic cloves,

finely chopped 400g can chopped

toma­toes ½ small pack

basil leaves 125g ball of

moz­zarella, torn

1 Heat oven to 220C/200C fan/gas 7. Brush both sides of the au­bergine slices with 1-2 tbsp of oil, lay on a large bak­ing sheet, scat­ter over the squash and sea­son. Bake for 20 mins. Cook the lentils fol­low­ing pack in­struc­tions.

2 Heat the re­main­ing oil in a large fry­ing pan. Tip in the onions and gar­lic and cook un­til soft. Stir though the squash and toma­toes, plus ½ can of wa­ter. Sim­mer for 10-15 mins un­til the sauce has thick­ened. Stir in the lentils, basil and sea­son­ing.

3 Spoon a layer of lentils into a small bak­ing dish. Top with au­bergine slices and re­peat, fin­ish­ing with a layer of au­bergine. Scat­ter with moz­zarella and bake for 15 mins un­til the cheese is golden and bub­bling. PER SERV­ING 359 kcals, fat 16g, sat­u­rates 6g, carbs 34g, sug­ars 14g, fi­bre 10g, pro­tein 19g, salt 0.4g

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