1 Portion Lentil Bolognese (as above)
3 courgettes (zucchini)
1 Aubergine (eggplant)
680 g potatoes
10 ml / 1 dsp olive oil
1) Place half the lentil mix into a large, shallow ovenproof dish.
2) Cut the courgettes (zucchini) and aubergine (eggplant) into 1 and a half cm thick slices and place in layers on top of the lentils. Cover with the remaining lentil mix.
3) Peel the potatoes and cut into 1/4 cm slices, using a food processor if available. If not just try and make them this thickness. Layer these on top of the lentils and vegetables.
4) Brush the top with olive oil and bake at 200 degree C / Gas mark 6 for 1 and a half hours until the potatoes are cooked and crisp.
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