Roasted vegetable lentil bake (GF)

This started as ratatouille, then involved into this hearty bowl of goodness due to a desire for more protein. I don’t measure my protein gram for gram, but I know the more of it I eat in the evenings at work, the less grumpy I feel! 

Roasted vegetable lentil bake

Makes 4 portions


1 red pepper

1 onion

1 courgette

1 aubergine

50g red lentils

1 can chopped tomatoes

spray olive oil

salt and pepper

dried basil

1) Cut all of the vegetables into rough chunks. Big enough to make the dish hearty, small enough to fit serveral on a spoon. Spray with olive oil then roast in the oven for twenty minutes at 180C

2) Remove veg from the oven and stir. Add the chopped tomatoes, seasoning and basil. Stir. Sprinkle over the red lentil and add a can-full of tap water. Stir and return to the oven for thirty minutes.

I’ll be serving mine with corn cous cous, but I bet it would be tasty with pasta or mashed sweet potatoes too. 


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