Lentil, aubergine and butternut squash bake

Lentil, aubergine and butternut squash bake

A tasty hearty vegetarian bake, full of flavour, filling and satisfying!

time

10 mins

pan

1 hour 30 mins

fire

360 kcal

time

10 mins

pan

1 hour 30 mins

fire

360 kcal

Lentil, aubergine and butternut squash bake

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

I adapted this recipe for Slimming World from a BBC Good Food recipe (click here). I love my meat and often when I eat vegetarian food I miss it! This recipe, however, is so tasty and filling that I didn’t miss it at all! I really recommend trying to get the puy lentils for these rather than substituting them- don’t buy the pre-cooked ones which cost a fortune, but the dry ones are much cheaper and you don’t need to soak them overnight so they are super quick to do.

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Lentil, aubergine and butternut squash bake

Servings: 4
A tasty hearty vegetarian bake, full of flavour, filling and satisfying!
Syn-free
Print Recipe
10 mins
1 hr 30 mins

Ingredients

  • 2 aubergines cut into 1/2 cm slices lengthways
  • 140 g puy lentils
  • 2 onions finely chopped
  • 300 g butternut squash diced
  • 400 g can chopped tomatoes
  • 1/2 small pack basil leaves
  • 125 g torn mozzarella
  • 45 g grated parmesan
  • 3 garlic cloves finely chopped
  • salt and pepper
  • frylight

Instructions

  • 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.
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