I've looked through this forum a few times now, so I SHOULD have noticed a thread like this... Apologies if there is one I've missed. 
Here's a place to post and discuss your home-made and favourite recipes!
I have a few I'll post over time, but it's probably best I start with one to avoid getting carried away and making this post unreadable!
Lentil and Aubergine bake (serves 2 - 3, depending on portion size)
I adapted this from a meaty recipe. The moroccon spices and griddled veg sounded gorgeous!
- 100g Puy lentils
- 1 x 400g can of chopped tomatoes
- 1 x onion
- 1 x large carrot
- 4 x sticks of celery
- 1 x aubergine
- 2 x courgettes
- 8 x small tomatoes or 3 to 4 large tomatoes
- A little bit of (grated) cheese to cover the top - I use edam, but you can use another cheese if you prefer a stronger taste!
- Cinnamon
- Ground corriander
- Cumin
- Mixed herbs
A griddle pan
A medium-large saucepan
A large ovenproof dish that could hold a lasagne, crumble, shepherds pie etc.
The oven will also need to be on at around 180*C (if using a fan)
- Before you start, slice the aubergine and courgettes lengthways, and make each slice about 4mm thick. Put oil in the griddle pan and heat it up. As you cook everything else, you'll need to griddle each slice of the aubergine and courgette until they are soft and have a griddled pattern on each side, like in these pictures here:
For the main sauce:
- Put 100g of puy lentils on to boil. These lentils typically need about 25 mintues, boiling on a medium-high heat.
- Dice the onions, carrots and celery and cook on medium heat in a little oil and a couple of tablespoons of water until they are soft.
- Add two teaspoons of cinnamon, a teaspoon of ground corriander, a teaspoon of cumin and some mixed herbs. Let these spices cook for a few minutes.
- Add the canned tomatoes to the pan and leave to cook on a gentle heat, stirring occasionally to distribute the heat evenly.
- Once the lentils are cooked, you can add these to the mixture and stir through.
- As soon as the courgettes, aubergine and sauce are finished, begin to layer them as you would layer a lasagne. Start with a layer of the lentils (use half), followed by the courgettes, followed by the rest of the lentils, followed by the aubergine.
- Slice the tomatoes into and and spread them over the top.
- Put in the oven for about 10 to 15 minutes.
- Remove the dish from the oven and spread the cheese over the top and cook for a further 5 - 10 minutse, or until the cheese has melted to your liking.
