Swap your lamb mince for some delicious red lentils! Packed full of protein!
You will need:
160g red lentils
650g potatoes (I used Maris Piper)
1 tsp olive oil
2 red onions finely chopped
2 garlic cloves
4 sprigs of thyme, leaves picked
1/2 tsp dried oregano
1/2 tsp cinnamon
1 tbsp tomato puree
1 tin chopped tomatoes
1 vegetable stock cube
2 tbsp chopped parsley
250g ricotta cheese
50g grated mature cheddar
sea salt and pepper and leafy green salad to serve
1- Preheat the oven to 200 degrees C
2- Put the lentils into a bowl, cover with cold water and leave to soak while you cook the potatoes and prepare the tomato sauce
3- Put the potatoes into a saucepan, cover with water and bring to the boil, then reduce the heat and simmer for 15-18 minutes until just tender.
4- Meanwhile, heat a large saute pan until hot, add the olive oil and onions and cook over a medium heat for 5-6 minutes until just softening, stirring occasionally.
5- Add the garlic, thyme leaves, oregano and cinnamon and cook for 1 minute. Stir the tomato puree and cook for another minute.
6- Stir in the chopped tomatoes, season with salt and black pepper and bring to a simmer. Fill the tomato tin with water and add to the pan, then repeat and add another tinful(800ml of water in total) and the crumbled stock cube and stir well. Drain the lentils and stir in the tomato sauce. Bring to the boil , then cook, uncovered , over a medium heat for 20 minutes until the lentils are soft and the liquid nearly all absorbed, stirring occasionally.
7- While the lentils cook, drain the potatoes and run them under cold water until cool enough to hold. Using a spoon, skin off the potatoes and cut into thin slices
8- Heat a griddle pan until hot, then griddle the aubergine slices in batches until brown and softened, turning once. Remove each browned batch to a plate until they are all done.
9- Stir the chopped parsley through the lentil sauce. Spoon half of the lentil sauce into a medium oven-proof dish, then layer half of the potatoes and aubergines over the top. Top with the remaining lentil sauce, potatoes and aubergines.
10- Put the ricotta into a small bowl and stir in the grated cheese, then spoon the mixture over the aubergines, smoothing evenly over the top.
11- Bake in the oven for 20-25 minutes until hot through and golden brown. Serve with a mixed leaf salad.