A hearty vegetarian dish with kumara/potato yoghurt topping
1 tbsp vegetable oil
1 onion, diced into 2-cm pieces
2 Lebanese eggplants (about 100g each), diced into 2-cm pieces
5-6 cups diced, 2-cm vegetables, e.g. pumpkin, red capsicum, carrot, celery, cauliflower florets
1 cup (250ml) tomato passata (sieved tomatoes) or pasta sauce
2 tbsp tomato paste
2 bay leaves
2 tbsp fresh thyme leaves
1 1/2 cups (375ml) reduced-salt vegetable stock
1/2 cup (95g) red lentils
400g potatoes, peeled and chopped
400g kumara, peeled and chopped
1/2 cup low-fat natural yoghurt
1/4 cup milk
2 tsp sesame seeds
- In a large pan, heat oil over a medium heat and cook onion and eggplant for 10 minutes, stirring occasionally. Add other vegetables, tomato passata, tomato paste, bay leaves, thyme, stock and lentils.
- Simmer gently for 15 minutes or until vegetables are cooked. Discard the bay leaves. Stirring gently will break up some of the lentils, making the sauce thicker.
- Meanwhile microwave, steam or boil potatoes and kumara until tender. Drain and mash. Stir in yoghurt and milk.
- Transfer lentil mixture to a 1.2-litre baking dish, or into four heatproof bowls. Spread mashed potato over the lentils and roughen the top with a fork. Sprinkle with sesame seeds.
- Place in a hot oven (200°C) for 15 minutes, or under a moderately hot grill until top is golden.
Tip: For more bite, add a generous dash of Worcestershire sauce or chilli.