A classic Greek dish, including a creamy cheesy topping but minus the lamb. Perfect for all the family.
Ready in: 1 hour 10 minutes
1 400g can of chopped tomatoes
200g of thinly sliced sweet potatoes
250g of low-fat fromage frais
140g of dried green lentils
2 onions, halved and sliced
2 garlic cloves, chopped
2 bay leaves
1 large egg
1 teaspoon of dried oregano
Half a teaspoon of cinnamon
Half a teaspoon of allspice
1 reduced-salt vegetable stock cube
1 large aubergine, sliced and the biggest slices halved again
50g of crumbled feta cheese
4 thickly sliced tomatoes
1. Heat the oven to 180oC/ gas mark 4, then put the lentils, onions, herbs, spices and garlic in a large pan. Add 850ml of water, then bring to the boil, cover and allow to simmer for 10 minutes.
2. Add the tomatoes, sweet potato, aubergine and stock cube, before covering again and simmering for 20-25 minutes. The lentils and vegetables should be tender at this stage, and the liquid should have been absorbed. Remove the bay leaves.
3. At the same time, beat the cheese, egg and fromage frais together, before tipping the lentil mixture into a large ovenproof dish. Cover with the cheese mixture, arranging the tomatoes on top.
4. Grind some black pepper over the top and bake for 25 minutes until the topping becomes set. Serve and enjoy, or will save in the fridge for around 3 days.