I wasn’t going to blog about this because my blog has way too many lentils on it. A friend asked me for the recipe, and apparently that’s all the push I needed, so here you go.
While this is kind of similar to my lentil stew, in the way that it looks, it’s actually very different flavours. No Middle Eastern spices or anything. It’s really easy to make and super healthy, unless you cover it in cheese which is sort of what I did – but it was goat cheese, so it’s not thaaat bad.
- 1 cup each of various lentils (I used brown, orange, black, green)
- 1 can tomato paste
- 1 medium onion
- 1 bell pepper, any colour
- 1 medium sweet potato
- 1 zucchini
- 1 medium sized egg plant
- 5 cloves of garlic (or less if you don’t like garlic)
- Half a cup of goat cheese
- Half a cup of cheddar cheese
- Optional things to add: chorizo, pepperoni, salami, any spicy sausage will work great
Literally all you have to do for this is to assemble it and stick it in the oven.
Start by emptying the can of tomato paste into a big bowl and mix in 5-6 cans of water and some salt, pepper, parsley and any other herbs you’d like. Finely dice an onion and grate or mince your garlic and stir it into the sauce. Rinse your lentils and add it to this mixture.
Slice your zucchini, eggplant, bell pepper and sweet potato into thin slices – feel free to use a mandolin.
Oil your casserole dish. Line the bottom of the pan with eggplants and zucchini. Pour the lentil/tomato sauce mixture onto the eggplants and zucchini. If you have leftover eggplants and zucchini, top the mixture with it, then place your bell peppers and finally your sweet potato. The consistency of your mixture should be very water. The lentils and the sweet potato are going to soak up all this water so don’t be shy. If it’s swimming, you did it right. Bake this in the oven on 375 for about 45-50 minutes. When it’s done, the sweet potato should break with a fork. Sprinkle some cinnamon, brown sugar and the cheese on top of this, switch your oven to broil and stick this in your oven. When the cheese is bubbly, take it out and serve.
The fish was suuuuper easy. Probably just as easy as buying those Blue Water/Janes/High Liner ready made thingies. All you do is mix flour with some garlic powder, parsley, salt and pepper. I used sole but you can also use cod or haddock. Marinate your fish in lemon juice, salt and pepper for about 5 minutes. Coat it in the flour and pan fry it in a mixture of butter and olive oil for about 5-10 minutes each side until the coating is golden brown. Don’t overcook it – nothing worse than overcooked fish!