Andalusian lentil and courgette bake recipe

213 ratings Rate
  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 502 calories / serving
  • Freezable
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Preheat the oven to gas 5, 190°C , fan 170°C.

Cook the lentils in the vegetable stock for 15 minutes, until al dente. Drain, reserving the stock.

Heat the oil in a casserole and cook the onion, garlic, celery, carrots and courgettes until softened. Stir in the lentils, paprika and chilli, then add the tomatoes.

If the mixture looks a little dry add 100ml of the reserved vegetable stock. Season, then sprinkle with grated cheese and bake in the oven for 20 minutes or until the cheese is golden. Scatter with the olives and serve.

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  • Ingredients

  • 250g green lentils
  • 500ml vegetable stock
  • 3tbsp olive oil
  • 1 onion, peeled and finely sliced
  • 2 garlic cloves, finely chopped
  • 2 celery stalks, finely chopped
  • 4 large carrots, peeled and finely chopped
  • 4 courgettes, finely chopped
  • 2tsp paprika
  • pinch dried chilli flakes
  • 2 x 400g can chopped tomatoes
  • 100g Manchego or Cheddar cheese, grated
  • handful black olives, stoned
  • salt
  • pepper
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  • Energy 2102kj 502kcal 25%
  • Fat 20g 28%
  • Saturates 7.1g 36%
  • Sugars 16.5g 18%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 46.3g Protein 27g Fibre 14.6g


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