Serves 4
1 tsp olive oil
1 onion, chopped finely
1 clove garlic, crushed
1 bay leaf
2 celery sticks, sliced thinly
2 carrots, diced
250g/8oz red lentils
600ml/1 pint vegetable stock
500g/1lb courgettes, sliced
Salt and pepper
25g/1oz Cheddar cheese, grated
25g/1oz fresh breadcrumbs
Pinch of cayenne pepper
- Heat the oil gently and add the onions, garlic, bay leaf, celery and carrots. Sauté for 2 to 3 minutes, add the lentils and stock and bring to the boil.
- Stir, cover and simmer for 20 to 25 minutes or until the lentils are soft.
- Set the oven to 180 °C/350 °F/gas mark 4
- Lay half the courgettes in an ovenproof dish, cover the lentil mixture, top with the remaining courgettes and sprinkle with seasoning.
- Mix the cheese, breadcrumbs and cayenne pepper together and spread over the courgettes. Bake for 30 to 35 minutes.