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Lentil Pasta Bake

Good for dietary types:

Vegetarian, Vegan

Download the print version here

Prep Time:

20 minutes

Cook Time:

60 minutes

Difficulty level:

Medium

Serves: 

4

Nutrition

Sodium:

976.3mg

Calories:

747 kcal

Protein

39.9g

Potassium:

350.1mg

Fibre:

6.9g

Carbohydrates:

87.8g

Fat:

31.1g

Saturated Fats:

12.8g

Polyunsaturated Fats:

6.5g

Monounsaturated Fats:

4.8g

Sugar:

5g

Vitamin A:

370%

Vitamin C:

58.5%

Calcium:

57.8%

Iron:

5.2%

About the Recipe

This dish can be made ahead, ready to be reheated and eaten - great for evenings when you don't have much time but want something healthy and nutritious.

Swap the vegetables according to preference. Butternut squash or pumpkin is a great option. Use less cheese if you want to reduce calories.

To make it vegan, remove or substitute for a vegan cheese.

Serve with a leafy salad with light dressing.

Ingredients

  • 2 tbsp’s olive oil

  • 1 red pepper

  • 1 orange pepper

  • 1 aubergine

  • 1 courgettes

  • 3 cloves of garlic, minced

  • 1 large onion, thinly sliced

  • 2 carrots, diced into small pieces

  • I stick of celery, finely sliced

  • 400g of green lentils

  • 1 400g tin of tomatoes

  • Handful of fresh basil 

  • 300g pasta shapes

  • 200g cheddar cheese, grated

  • 50g parmesan cheese, grated

  • Salt and peper to taste

  • 50g crushed walnuts

Preparation

Steps


  1. Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. 

  2. Cut the peppers into chunks along with courgette and aubergine, making sure they are all equal sizes and place in a lasagne dish. Add the garlic, chop herbs and add a table spoon of olive oil, salt and pepper to the vegetables, and mix. Roast in the oven for 30-40 minutes.

  3. Add 1 tbsp of olive oil to a saute pan and set the heat high. Add the onion and cook for 8 minutes, until soft and caramelised to  give the sauce a richer flavour. Add the garlic and cook for a minute. Add the carrots and celery to the pan and cook for a futhrer 10 minutes until all the vegetables are soft.

  4. Add the tinned tomatoes, bring to a boil and then turn to a simmer simmer for 20 minutes. 

  5. While the vegetable sauce is simmering, put your pasta in a large sauce pan of salted boiling water. Turn down the heat once the pasta gets to boiling and simmer for 8-10 minutes. Drained once finished and set aside if the sauce is still cooking. 

  6. To the sauce, add the lentils and season with salt and pepper. Cook for a further 5 minutes. Add the finely chopped basil and stir through. 

  7. Once all elements are complete, combine the pasta, sauce and roasted vegetables and mix well.

  8. Cover with the grated cheeses and crushed walnuts and bake again for 20 minutes.

  9. When the cheese is bubbling, take out the oven and rest it for 5 minutes before serving.

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