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. 

150g Spinach 

Cashew Cheese Sauce:

150g cashews (soaked for min 1 hr)

1/2 cup water

1/2 lemon

Method:

 

  • 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!

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