Quick Vegetable and Mozzarella Bake

Ingredients

Serves 1

• 1 tsp olive oil
• 1/2 red onion, peeled and chopped
• 1/2 red pepper, deseeded and cut into chunks
• 1 small courgette, thickly sliced
• 1 garlic clove, peeled and crushed
• 70g cooked lentils
• 100g passata
• 1 small bunch basil, leaves torn
• Salt and pepper
• 100g mozzarella, torn

Method

Preheat the oven to 220ºC. Heat the oil in a frying pan, add the onion, pepper, courgette and garlic and fry gently for 3-4 minutes until softened. Stir in the lentils, passata and basil then remove from the heat and season with salt and pepper.

Spoon the vegetable mixture into an ovenproof dish, top with the mozzarella then bake for 15 minutes until the cheese is bubbling and golden. Leave to cool slightly before serving.

Tips

This recipe uses ready-cooked lentils for ease and speed, but you can cook your own if you’d prefer using one-third the amount of lentils. Pour the uncooked lentils into a pan of water, bring to the boil then reduce to a simmer and cook for 25 minutes or according to packet instructions.

A banging recipe from The Body Coach app!