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1/2 cup (125g / 4 oz) red lentils
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
1/2 tsp dried oregano
2 tbsp tomato paste
425g (14 oz) can chopped tomatoes
2 zucchini, sliced
500g (1 lb) orange sweet potato, cubed
500g (1 lb) pumpkin, cubed
1 red capsicum, cubed
50g (1.75 oz) butter
50g (1.75 oz) plain flour
2.5 cups (600ml / 20 fl oz) milk
1/4 tsp ground nutmeg
1 egg, lightly beaten
1 cup (100g / 3.5 oz) grated Parmesan |
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Method :
Soak the
lentils in 1 liter of boiling water for 30 minutes, then drain. Heat
half the oil in a large pan and cook the onion and garlic for 2-3
minutes, or until soft. Add the lentils, oregano, tomato paste, tomatoes
and 3 cups (750ml / 24 fl oz) water. Simmer, stirring often, for 1 hour,
or until the lentils are cooked.
Meanwhile,
preheat the oven to moderate 180C (350F /Gas 4). Put the vegetables in a
large baking dish. Add the remaining oil and toss to coat. Bake for 50
minutes, or until tender, turning twice. Melt the butter in a pan. Add
the flour and stir for 1 minute. Remove from the heat and whisk in the
milk and nutmeg until smooth. Return to the heat, whisk until thick,
then cook over medium heat for 2 minutes. Cool slightly, then beat in
the egg and a third of the Parmesan. Grease a 2.5 liter ovenproof dish.
Spread the vegetables in the dish, spoon the lentil mixture over the
top, then pour in the sauce. Sprinkle with the remaining Parmesan. Bake
for 40 minutes, or until the top is set and golden brown.
Serves 4-6
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