- Servings : 6
- Cook Time : 1:30 h
- Ready In : 1:30 h
- 11⁄2 tbsps olive oil
- 1 large onion
- 2 cloves garlic, finely chopped
- 1 carrot, finely chopped
- 2 x 400g tins brown lentils, drained
- 200ml vegetable stock
- 400g chopped tomatoes
- 1 tbsp tomato purée
- 2 tsps ground cinnamon
- small bunch of oregano, chopped
- 1 bay leaf
- 1 tbsp lemon juice
- 2 aubergines, sliced
- 300ml natural yoghurt
- 1 egg
- 50g Cheddar, grated
- 2 fresh chillies, finely chopped (optional)
Heat the oven to 180°C. In a large pan with a lid, heat 2 teaspoons of oil and gently fry the onions for 3-4 minutes until they are soft. Add the garlic and cook for a further minute. Add the carrot, lentils, stock, tomatoes, cinnamon, chilli and oregano and stir well. Drop in the bay leaf and season to taste.
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.
While the lentils are cooking, mix together the remaining oil and the lemon juice and brush a thin layer onto the aubergine slices. Heat the grill and brown on both sides.
In a separate bowl, mix the yoghurt, egg and half of the Cheddar. 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 another aubergine layer.
Pour the yoghurt mixture over the top and sprinkle with the remaining Cheddar. Bake for 45 minutes until the top is golden brown. Garnish with chopped fresh herbs and chilli slices.