Lentil & veggie bake
Recipe provided by Steph Geddes
Serves 6
Ingredients
1 x onion, diced
1 x leek, diced
2 x garlic, crushed
1 x sweet potato, diced into small squares
1 tablespoon dried oregano
2 cups (or 2 cans) of cooked lentils (see note below for cooking lentils)
1 x eggplant, diced into small squares
1 cup mushrooms, diced
1 x zucchini, diced into small squares
2 cups spinach
2 x 400g cans diced tomatoes
1 handful fresh basil
500g ricotta
1/4 cup parmesan
Method
Preheat the oven to 200⁰C.
Place some extra virgin olive oil in a heated fry pan to medium heat and add the onion and leek. After 2 minutes add the garlic. After another minute add the sweet potato and oregano and cook for 3-4 minutes. Add the lentils, eggplant, mushrooms, zucchini, spinach, tomatoes, basil, salt and pepper. Stir well cooking for another 2-3 minutes and then pour the mixture into a baking dish. Crumble over the ricotta and parmesan and bake for 20 minutes.
Note: Cooking lentils: I used dried green lentils and placed 1 cup rinsed lentils into 3 cups water to cook for 20 minutes (no pre-soaking required).