Vegan Lentil & Aubergine Bake with Potato Topping
A hearty and comforting bake featuring a rich, smoky lentil and vegetable ragu, topped with a creamy potato mash. A wholesome, deconstructed take on a Mediterranean classic, perfect for a satisfying vegan dinner.
1310 calories
$4 per serving
$50 min
2 servings
vegan, any cuisine
Ingredients
- 100g dry puy or brown lentils
- 1 medium aubergine (approx. 300g), diced
- 1 medium courgette (approx. 200g), diced
- 2 medium potatoes (approx. 400g), cubed
- 1 can (400g) chopped tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon nutritional yeast
- Small handful fresh mint, chopped
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
Available for NutriPro members.
Instructions
- 1.Preheat your oven to 200°C. Place the cubed potatoes in a pot of salted water, bring to a boil, and cook for 15-20 minutes until fork-tender.
- 2.While potatoes boil, heat 1 tablespoon of olive oil in a large pan over medium heat. Sauté the chopped onion for 3-4 minutes until softened.
- 3.Add the diced aubergine and courgette. Cook for 7-8 minutes until tender and lightly browned. Add the minced garlic and cook for one more minute until fragrant.
- 4.Stir in the dry lentils, canned tomatoes, smoked paprika, cumin, and 250ml of water. Season with salt and pepper. Bring to a simmer, cover, and cook for 20-25 minutes until lentils are tender.
- 5.Drain the cooked potatoes and return them to the pot. Add 1 tablespoon of olive oil, nutritional yeast, and salt. Mash until smooth, adding a splash of cooking water if needed for creaminess.
- 6.Once the lentil mixture is cooked, stir in the chopped fresh mint and lemon juice.
- 7.Transfer the lentil mixture into a small baking dish. Spread the mashed potato evenly over the top.
- 8.Bake for 15-20 minutes, or until the potato topping is golden brown. Let it rest for a few minutes before serving.
Nutrition Information
36g
fat
205g
carbs
35g
fiber
52g
protein
Why this recipe
This recipe is packed with plant-based protein and fiber from lentils, supporting gut health and satiety. Rich in vitamins and antioxidants from varied vegetables and using heart-healthy olive oil, it's a nutritious and balanced vegan meal.
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