Herbed Lentil And Tomato Bake Recipe

About this recipe

A hearty and flavorful layered bake combining tender lentils, rich tomato sauce, and aromatic Mediterranean herbs, perfect for a cozy dinner.

Instructions

1. 1. Rinse red lentils thoroughly under running water and drain well.
2. 2. Slice aubergine and zucchini into thin rounds and set aside.
3. 3. Heat 1 tablespoon of olive oil in a skillet and sauté the lentils for 2-3 minutes.
4. 4. Add canned tomatoes, dried oregano, salt, and black pepper to the skillet with lentils. Cook for 10 minutes until lentils soften.
5. 5. Preheat the oven to 180°C (350°F) and lightly grease a baking dish with olive oil.
6. 6. Arrange a layer of aubergine slices at the bottom of the baking dish.
7. 7. Spread half of the lentil mixture over the aubergine layer evenly.
8. 8. Add a layer of zucchini slices over the lentil mixture.
9. 9. Spread the remaining lentil mixture over the zucchini layer evenly.
10. 10. Finish the top layer with remaining aubergine and zucchini slices.
11. 11. Drizzle the remaining olive oil over the top and cover the dish with foil.
12. 12. Bake in the preheated oven for 20 minutes, then remove the foil and bake for another 5 minutes.
13. 13. Garnish with fresh parsley before serving warm.