low-calorie cooking oil spray
1 onion, roughly chopped
1 large aubergine, sliced
2 garlic cloves, finely chopped
1 red pepper, cored, deseeded and cut into chunks
1 yellow pepper, cored, deseeded and cut into chunks
2 large courgettes, thickly sliced
500 g (1 lb) passata
150 ml vegetable stock
75 g (3 oz) dried Puy lentils, rinsed and drained
leaves from 3 rosemary sprigs, chopped
salt and pepper
1 teaspoon granular sweetener
250 ml (8 fl oz) 0% fat Greek yogurt
3 eggs, to serve
25 g (1 oz) Parmesan cheese. freshly grated


1.Preheat the slow cooker if necessary. Spray a large frying pan with a little low-calorie cooking oil spray and place over a high heat until hot.
2. Add the onion and aubergine and fry for 4-5 minutes, stirring, until just beginning to brown.
3.Add the garlic, peppers and courgettes and cook for 2 minutes more, then add the passata, stock and lentils. Add the rosemary and sweetener and season to taste.
4. Bring to the boil, stirring, then transfer to the slow cooker pot. Cover and cook on low for 6-8 hours until the lentils are tender.
5.Mix the yogurt, eggs and a little pepper together in a bowl until smooth. Stir the vegetable mixture, then smooth the surface with the back of a spoon.
6. Pour the yogurt mixture over the top in an even layer and sprinkle with the Parmesan. Cover and continue cooking for 45 minutes-14 hours until the custard has set.
7.Lift the pot out of the housing using oven gloves, then place under a preheated hot grill for 4-5 minutes until the top is golden. Serve with a green salad, if liked.
8.FOR PENNE WITH MEDITERRANEAN VEGETABLES, make and cook the vegetable and lentil mixture as above
9.Cook 90 g (3 oz) dried wholewheat penne in a saucepan of lightly salted boiling water according to the packet instructions until just tender
10.Drain and stir into the cooked vegetables, into shallow dishes and sprinkle with 25 g (1 oz) freshly grated Parmesan cheese.

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