Vegan and celiac friendly aubergine and lentil bake, aubergine and lentil bake recipe, how to make aubergine and lentil bake

Vegan, Celiac, Aubergine & Lentil Bake

Lentils are an excellent way to add protein into your diet, try our Vegan, Celiac, Aubergine & Lentil Bake Recipe.

What an earth can I do with lentil's, I look at them in the supermarket and like the idea, but haven’t got a clue!!! I know they are good for me but why? And why should I add them to my meals?

Lentils might be small but they are packed with nutrients. Did you know that ½ a cup of Lentils give you 26 grams of protein, which is more than half the recommended amount of protein (46 grams for your average female) per day.

Why should I eat Lentils

They are packed with dietary fibre, which helps to regulate the blood sugar levels, and can also help to lower cholesterol. Packed with Iron and magnesium but low in fat and salt, why wouldn’t you give them a go.

I also, was unsure when I opened my first packet of lentils, I had heard horror stories about having to soak them over night, it you didn’t do it correctly they could make you I'll.  How could you think the day before what you might eat the next day. However they have moved on from then, most lentils you buy now are the no soak ones, so planning and cooking with them is far easier.

There are basically 4 different types of lentils, brown, green, red/yellow and then the specialty types.

Brown/green  - tend to keep their shape better, so you may prefer to use these in salads, pastas or as the main part of a meal.

Red/yellow – best used in soups, curry’s and blends as they have a tendency to go to mush, brilliant to bulk a soup out, but looks awful in a salad.

What can I do with them

Try adding them to your normal stews, cottage pies, lasagne, soups, curry’s as it will add extra texture, nutrients and is a gradual introduction of new foods to the family.

Ever thought of adding them to a salad, sprinkle them over salads to add extra protein, helping you feeling fuller for longer and should stop the afternoon slump as it regulates that blood sugar level.

Vegan, Celiac Aubergine and Lentil Bake

This is a mix of a few recipes that I have come across. You should find the recipe below quite easy, however it does take a little longer than the others that I have done. Hopefully it will inspire you to get creative with those lentils and we look forward to seeing those creations and hearing all about them.


120 grams of green Lentils

600 ml of water

2 tbsp. of Olive oil

2 Aubergines, sliced longways

1 x Red Onion

1 x Yellow Pepper

2 x Carrots, cubed

½ Butternut Squash, cubed

250 grams fresh Spinach or 6 cubes of frozen

1 can of chopped Tomatoes

1 tbsp. of Tom Puree

1 tbsp. of mixed herbs


1 – Cook Lentils as advised on the packet.

2 – Place sliced Aubergine on a baking tray, brush with oil and season, bake for 10 mins on each side

3 – Heat 1 tbsp. oil in a pan and add the chopped onions, cook on a low heat until soft.  Add the tin of Toms, pepper, butternut squash, carrots, herbs and Tom puree, bring to the boil and simmer for approx. 20 mins until the veg is soft.

4 – If using frozen spinach defrost thoroughly, if using fresh add to the lentils just before they are cooked and mix in.

5 – Layer the Aubergine in the base of the dish, next layer the lentil mixture and finish with the tomato layer. Cover with foil and bake in the oven at 180 C for about 30 mins.

6 – If you wanted to add a naughty layer, place slices of mozzarella over the top and leave the foil off for the last 10 mins.

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