Replacing meat with lentils guarantees this dinner is wholesome and frugal

SERVES 6

PREP 15 MINS

COOK 1 HOUR 15 MINS

2 aubergines, sliced

3tbsp olive oil

200g green lentils

2 onions, chopped

1 vegetable stock cube

1 red pepper, deseeded and chopped

2 garlic cloves, crushed

400g can chopped tomatoes

1tbsp tomato puree

1tsp dried oregano

For the topping:

2 eggs

300ml Greek style yogurt

125g grated Cheddar cheese

1 Heat oven to 190C, Gas 5. Spread aubergine slices over a baking tray and drizzle with 2tbsp oil and roast for 20 mins until tender.

2 While these are roasting cover the lentils and stock cube with cold water, cook on a medium heat for 25 mins until soft. Drain and set aside.

3 Fry the onion, pepper and garlic in a non-stick frying pan for 5 mins, until soft. Add tomatoes, oregano and lentils. Stir until heated through and season.

4 Mix the eggs and yogurt together and season. Pour half the lentil mix into a 1.4lt ovenproof dish, cover with aubergines and repeat. For the final layer pour over the egg mix and top with grated Cheddar. Bake for 30 mins until the topping is golden.

 

Per serving: 377 calories, 21g fat (9g saturated), 26g carbohydrates