PREP TIME 20 MINS
COOKING TIME 1 1/2 HOURS
PER SERVING 230 CALORIES, 6G FAT
1tbsp olive oil 1 large onion, chopped
2 cloves garlic, finely diced 1 carrot, finely diced
2 x 400g Puy lentils, drained 200ml vegetable stock
400g chopped tomatoes 1tbsp tomato purée
2tsp ground cinnamon Small bunch of oregano, chopped
1 bay leaf 1tbsp lemon juice
2 aubergines, sliced 300ml 0% fat Greek yoghurt
1 egg 30g Parmesan, finely grated
1. Heat the oven to 180˚C/350˚F/gas mark 4. In a large pan with a lid heat 1tsp oil and gently fry the onions for 3 or 4 minutes until they are soft, add in the garlic and cook for a further minute. Add the carrot, lentils, stock, tomatoes, cinnamon and oregano and stir well, drop in the bay leaf and season to taste.
2. Bring to the boil, then turn down the heat and simmer with the lid on for 30 minutes. Remove the lid and simmer for 10 minutes more until the lentils and carrots are tender and the juices have reduced, leaving a thick sauce. Check the seasoning.
3. While the lentils are cooking, mix together the remaining oil and lemon juice, and brush a thin layer onto the aubergines. Heat the grill and brown on both sides.
4. In a separate bowl, mix the yoghurt, egg and half the Parmesan. Remove the bay leaf from the lentils. Spread half the mixture in the bottom of a large lasagne dish and add a layer of aubergine. Repeat, finishing with an aubergine layer. Pour the yoghurt mixture over the top and sprinkle with the remaining Parmesan. Bake for 45 minutes until the top is golden brown.