Green lentil and roasted vegetable tray bake (GF, DF, Low Fat)

Serves 2-4 (Make it go further by serving with boiled new potatoes)

This Mediterranean feel lentil dish is a really filling main or an excellent side dish. I served it with pan fried, smoked mackerel, but it can work well for a variety of meats and fish or alternatively as a vegan main, accompanied by quinoa and salad. 

Ingredients

180g dry, green lentils (washed)

1 aubergine, cubed

1 red and 1 green pepper, deseeded and diced

2 tomatoes, quartered

2 red onions, roughly diced

2 courgettes, cubed

200ml passata

2 handfuls fresh kale

1½ tsp paprika

2 tsp oregano

2 tsp basil

1 ½ tsp garlic granules

Frylight

Seasoning

Method

1. Place all prepared vegetables (excluding kale) in a roasting dish. Spray a little frylight over the vegetables; evenly scatter your herbs, garlic and then season. Mix the vegetables through to get an even coating.
2.  Cook in a preheated oven for 30 mins until soft and slightly charred at 190 degrees C. Stir half way through cooking.
3. Place your washed lentils in to a large pan and cover with 1.5 ltr water.
4. Bring the lentils to the boil and allow them to boil for 10 minutes, before reducing to a simmer and cook for 25 minutes. Drain and set aside.
5. Remove the tray from the oven, add the lentils, kale and passata and season. Stir well.
6.  Return the tray to the oven for a further 10 minutes.