Lentil Aubergine And Butternut Squash Bake Food

LAYERED AUBERGINE & LENTIL BAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15-20 mins until tender, turning once. Cook the lentils following pack instructions.
• Heat the remaining oil in a large frying pan. Tip in the onions and garlic and cook until soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and seasoning.
• 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 a further 15 mins until the cheese is golden and bubbling.

LENTIL AND BUTTERNUT SQUASH CHILI

Steps:

• In a 6-quart heavy duty stockpot or dutch oven, heat olive oil over medium heat. Add onions and bell pepper. Cook for 5-6 minutes or just until the vegetables begin to soften. Stir in garlic and cook for 30 seconds or until fragrant.
• Add lentils, chili powder, cumin, and oregano. Season to taste with salt and pepper, and cook for about 1 minutes, stirring nonstop.
• Add tomatoes, bay leaf and stock. Bring to a simmer, reduce heat to low and simmer partially covered for 15-20 minutes or until lentils are soft around the edges but firm to bite. Liquid will also slightly reduce.
• Add butternut squash and continue to simmer for 15 minutes. You might also want to taste for salt here and add more, if needed.
• Stir in beans and cook just until heated through, about 2-3 minutes. Check squash for doneness. It should be knife tender. Discard the bay leaf and serve with toppings of choice.

LENTIL, AUBERGINE AND BUTTERNUT SQUASH BAKE

Steps:

• Cook puy lentils according to packet instructions and set to one side. Heat oven to 180c
• Spray your butternut squash thoroughly with frylight, season with salt and pepper and put on a baking tray and pop into the oven
• Spray another baking tray with frylight, lay the aubergine slices on it, and spray them thoroughly. Season the aubergine. Pop into the oven. Put on a 10 minute timer.
• After 10 minutes, turn the aubergine slices over, and put back in oven for another 10 minutes.
• Fry the onion and garlic in a large frying pan until soft, add the tomatoes, and half a can of water. Allow to simmer gently.
• When your 10 minute times goes off, remove the aubergine and butternut squash from the oven and set the aubergine to one side.
• Stir the squash through the tomato sauce, and season well. Simmer for another 5 minutes
• Add the cooked lentils, and basil into the tomato sauce
• In an oven proof dish, spoon half of the lentil mixture into the bottom and spread evenly. Layer with half of the aubergine slices.
• Layer over the rest of the lentils, the remaining aubergine and scatter the torn mozzarella over the top. Finish with the grated parmesan.
• Bake for approximately 20 minutes until the cheese is golden and bubbling.