A cross between a lasagna and an aubergine parmigiana, this comforting bake does not need a white sauce or a mountain of cheese. Lentils take the place of mince, boosting the fiber, but you could add mince for a meaty flavour. You could even play around with swopping the aubergine for another veg, like zucchini or pumpkin. This rustic dish can handle a lot of customization.
Tag: lentils
Curried lentil soup with coconut & tomato
Adapted from a recipe in Yotam Ottolenghi’s Simple, this recipe uses mostly pantry staples yet is packed with flavour and nutrition.
Moroccan stuffed aubergines
Quick and easy roast aubergines with a bright red Moroccan lentil stuffing. This dish can be served as a main or even as a starter for your Middle-Eastern themed dinner party.
The Best Lentil Bolognaise
A lentil bolognaise with packed with Italian flavours of rosemary, olives, tomato, oregano and basil. Serve with pasta or zoodles and a big fresh salad.
Middle-Eastern stuffed peppers with lentils, rice and spice
Beautiful bell peppers with a spiced lentil and rice stuffing, inspired by a meaty recipe from Yotam Ottalenghi’s Jerusalem. This plant-based wonder is delicious served with a fresh salad and some Greek yoghurt.
Plant-based “cheesy” sauce with red lentils and cashews
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Plant-based cheesy sauce with red lentils and cashews
Cashews add creaminess, nutritional yeast adds a delicious cheesy umami flavour, and red lentils add texture, protein and extra fiber. Use it as a pasta sauce (mac & cheese anyone?) or a topping for roast veg.
Ingredients
- 50 g cashew nuts about 1/2 cup
- 1/2 cup dry red lentils
- 2 garlic cloves
- 2 – 3 tbsp nutritional yeast depending on how cheesy you like it!
- 1 tsp ground turmeric
- 1/2 cup milk of choice more or less depending on how runny you want your sauce
- salt to taste
Instructions
- Cover the cashews with 150 ml boiled water and soak until needed. Do not discard the water.
- Place the lentils in a pot or microwaveable dish, add 1 cup boiling water and a pinch of salt, then cook until soft (about 7 minutes in the microwave or 10 minutes on the stove top).
- Peel the garlic and add it to a blender along with the paprika, turmeric, nutritional yeast, cooked lentils, and cashews (add the water as well).
- Blend on high until smooth, then add milk in small amounts until desired consistency is achieved.
- Season with salt and serve! Delicious with pasta, zoodles or even roast veg.
Notes
Nutritional information per portion (1/6th of the recipe) 131 kcal; 4.5g fat; 15.6g carbohydrate; 6.4g fiber; 8.4g protein.