140 g dried green lentils
2 onions, halved and sliced
2 garlic cloves, chopped 2 garlic cloves, chopped
2 bay leaves.
1 tsp dried oregano
½ tsp cinnamon
½ tsp ground allspice
400 g can chopped tomatoes
1 reduced-salt vegetable stock cube
200 g sweet potatoes, thinly sliced
1 large eggplant, sliced and the biggest slices halved again
250 g quark
1 large egg
50 g feta, crumbled
4 tomatoes, thickly sliced
- Heat oven to 180C/160C fan. Put the lentils, onions, garlic, herbs and spices in a large pan, and pour in 850ml water. Bring to the boil, cover and simmer for 10 mins.
- Tip in the tomatoes, stock cube, sweet potato and eggplant, then cover and simmer for a further 20-25 mins until the lentils and veg are tender, and the liquid has been absorbed. Remove the bay leaves.
- Meanwhile, beat the quark, egg and cheese together. Tip the lentil mixture into a large ovenproof dish, cover with the cheese mixture, then arrange the tomatoes on top. Grind over some black pepper and bake for 25 mins until the topping is set. Will keep for 3 days in the fridge.