Ingredients

Serves 4-6
1 hour 10 minutes

4 Tomatoes, thickly sliced
½ Tsp cinnamon
2 Bay leaves
400g Can chopped tomato
250g Low-fat fromage frais
1 Vegetable stock cube
1 Tsp dried oregano
2 Garlic cloves, chopped
2 Onions, halved and sliced
200g Sweet potato, thinly sliced
½ Tsp allspice
1 Large egg
1 Large aubergine, sliced to the same size
140g Dried green lentil
50g Feta cheese, crumbled

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Method

1. Pre-heat your oven to 180°C/160°C fan/gas 4.
2. Put the herbs, lentils, garlic, spices and onions in a large pan and pour in 850ml water.
3. Bring to the boil, cover and simmer for 10 minutes.
4. Pour in the tomatoes, veggie stock cube, sweet potato and aubergine. Then cover and simmer for another 20-25 minutes until the lentils and vegetables are tender and the liquid has been absorbed.
5. You can tell if your veggies are tender by sticking a sharp knife info them and if they fall off they’re ready. Remove all the bay leaves.
6. Next, beat the fromage frais, egg and cheese together. Tip the lentil mixture into a large ovenproof dish, cover with the cheese mixture, then place the slices tomatoes on the top.
7. Sprinkle with some ground black pepper and bake for 25 minutes until the topping is set.
8. This dish will keep for 3 days in the fridge.