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Courgette & lentil bake recipe

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Courgette & lentil bake recipe from Woollyjumper

Category	Vegetarian recipes
Serves	6
Prep time	15 mins
Cook time	90 mins

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Ingredients

3 medium courgettes
Large onion (chopped)
2 cloves garlic
115g (4oz) dried green lentils
115g (4oz) mushrooms (chopped)
2 tins chopped tomatoes
2 vegetable stock cubes
1 tbsp tomato purée
Oregano to taste
Salt and pepper
Cheddar cheese

Handy Hint

This is great as a main meal for vegetarians but non veggies love it as a vegetable dish with meat. The ingredients are just a guide as you can add extra mushrooms or other vegetables instead of the courgettes if you adjust the cooking time but courgettes work really well.

Method

1. Soak the lentils in water overnight and then drain.
2. Make a tomato sauce by frying the onion with the garlic until soft in a drop of oil.
3. Add the tinned tomatoes, salt, pepper and oregano and lentils, tomato puree and stock cubes, mix well.
4. Bring to a slow simmer and cook for about half an hour - if the sauce becomes a bit dry just add a drop of water.
5. In the meantime wash and slice the courgettes - don't bother to peel - place in a colander and sprinkle with salt and leave for 10 minutes (to remove the bitterness) then rinse.
6. Place courgettes in a baking dish with the raw mushrooms.
7. Pour the sauce over the courgettes and mushrooms and mix together.
8. Top with a good layer of grated cheese and bake in a preheated oven 180c for about 45 minutes until the courgettes are cooked through.