PUY LENTIL AND AUBERGINE BAKE
A hearty plant-based dish that is great to share with friends during the winter months. Cashew cheese replaces the need for dairy, and can be used in any recipe that calls for a bechamel sauce.
Benefits: Lentils and Cashews are great sources of plant-based protein and phytoestrogens, which are beneficial for hormonal health. Rainbow vegetables are an excellent source of vitamins, minerals, and fiber.
Recipe (serves 4):
1 tin tomatoes (400g)
1 tin green/ puy lentils (400g)
3 cloves of garlic
1 tbsp olive oil
1 veg stock cube
1 x Aubergine, sliced into strips about 1cm thick.
Cashew Cheese Sauce:
150g cashews (soaked for min 1 hr)
1/2 cup water
Cut the aubergine into 1 cm slices and coat with 2 tbsp olive oil and 2 crushed garlic cloves. Use your hands to mix together.
fry or griddle the aubergine in batches, for a few minutes either side, until golden.
Make the tomato sauce, start with a drizzle of olive oil in a small saucepan. Add the garlic (1 clove cut in half lengthways)
Tip in a can of chopped tomatoes.
Stir in a can of puy lentils to the sauce and bring back to simmer for 20 mins.
For the cashew cheese, blend the soaked cashews with water and lemon juice, until smooth.
Wilt the spinach, by pouring boiling water over and draining off.
Now we’re ready to start layering up. Use an ovenproof dish around 20cm x 15cm
Lay a base of tomato and lentils, then aubergines, then spinach, a little cashew sauce, repeat, saving a little of the cashew cheese for serving.
Place in the middle shelf of the oven at 180degC for 30 mins, or until bubbling and cashew sauce lightly browned.
drizzle the extra sauce over the top, with a little olive oil and decorate with basil leaves.
Serve and enjoy with friends!