Mediterranean-style Roasted and Layered Veggies

with Lentils and Cheese
This recipe is based on the Mediterranean diet which is more of an eating pattern than a strict diet. It’s based on research stating that people living in Mediterranean countries live longer!
265 Reviews
Cals 537 · Prot 32 · Carbs 55 · Fat 21
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
Mediterranean-style Roasted and Layered Veggies with Lentils and Cheese
This recipe is based on the Mediterranean diet which is more of an eating pattern than a strict diet. It’s based on research stating that people living in Mediterranean countries live longer!
265 Reviews
Cals 537 · Prot 32 · Carbs 55 · Fat 21
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Lentils
Canned lentils
265 Grams
Red onion
1 Piece
Garlic cloves
1 Piece
Olive oil
1 Tbsp
Salt
1 Tsp
Smoked paprika powder
2 Grams
Cumin powder
2 Grams
Chopped tomatoes
400 Grams
Vegetable stock cube
1 Piece
Honey
15 Grams
Tamari 9*
15 ML
Cinnamon powder
1 Gram
Water
100 ML
Black pepper
0.5 Tsp
Roasted veg
Eggplant
1 Piece
Small zucchini
2 Piece
Olive oil
1 Tbsp
Garnish
Pine nuts 2*
20 Grams
Parmesan 4*
30 Grams
Feta cheese 4*
100 Grams
Fresh basil
15 Grams

Allergens

*9 Soya, *2 Tree Nuts, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Bake

1 Bake

Preheat the oven to 200°C/180°C fan. Slice the eggplants and zucchini into 0.5 cm thick rounds. Place them on a lined baking tray. Drizzle with olive oil and sprinkle with salt. Bake for 20 min.
Prep

2 Prep

Meanwhile, drain and rinse the lentils. Peel and mince the onion and garlic. Heat a dry pan over a medium heat. Toast the pine nuts for 4 min or until browned. Add to a bowl. Reserve the pan.
Onion

3 Onion

Heat the reserved pan over a medium-high heat with a drizzle of oil. Cook the onion with a pinch of salt for 4 min or until softened.
Simmer

4 Simmer

Add the garlic, paprika and cumin. Cook for 1 min. Add the chopped tomatoes, stock cube, lentils, honey, tamari, a pinch of cinnamon and the measured water. Simmer for 10 min. Season with salt and pepper.
Prep

5 Prep

Meanwhile, grate the Parmesan. Crumble the feta. Pick the basil.
Assemble

6 Assemble

Spoon 1/3 of the lentils into serving bowls, top with 1/2 of the sliced eggplant and zucchini, followed by 1/2 of the Parmesan. Repeat. Top with a final layer of lentils. Garnish with the toasted pine nuts, fresh basil leaves and crumbled feta.
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