• 3 eggplant (sliced, salted and fried golden in olive oil)
  • 1 large chopped onion
  • 4 celery sticks sliced
  • 2 garlic cloves crushed
  • 1 x 400 tin tomatoes
  • 2 tablespoon soy sauce
  • 1.5 cups brown lentils
  • 4 cups vegetable stock
  • 1 tablespoon curry podwer


Fry onion, celery and garlic in a little oil until onion is clear. Add all other ingredients, bring to the boil and simmer 50 minutes or until lentils are soft. Layer eggplant and lentils in a baking dish as you would lasagne. Bake in a moderate oven 180C (350F) for about 40-45 minutes.

Lentil mix also makes an excellent dish served on top of rice.

Serves: 6