Ingredients
- 140 g dried green lentils
- 2 onions, halved and sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 1 tsp dried oregano
- ½ tsp cinnamon
- ½ tsp allspice
- 400 g can chop tomatoes
- 1 reduced-salt vegetable stock cube
- 200 g sweet potatoes, thinly sliced
- 1 large auberge, sliced and the biggest slices halved again
- 250 g low-fat fromage frais / smooth soft fresh cheese
- 1 large egg
- 50 g feta cheese, crumbled
- 4 tomatoes, thickly sliced
Directions
- Heat oven to 180°C / 160°C fan / Gas 4.
- Put the lentils, onions, garlic, herbs and spices in a large pan, and pour in 850 ml water. Bring to the boil, cover and simmer for 10 mins.
- Tip in the tomatoes, stock cube, sweet potato and aubergine, then cover and simmer for a further 20-25 mins until the lentils and veg are tender, and the liquid has been absorbed. Remove the bay leaves.
- Beat the fromage frais, egg and cheese together. Tip the lentil mixture into a large ovenproof dish, cover with the cheese mixture, then arrange the tomatoes on top.
- Grind over some black pepper and bake for 25 mins until the topping is set. Will keep for 3 days in the fridge.