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Ingredientes
- 250 gm Aubergines, (8oz)
- 2 tsp Fine sea salt
- 2 x Green peppers, de-seeded
- 1 x Red pepper, de-seeded
- 4 Tbsp. Sunflower oil
- 1 lrg Onion, sliced thinly
- 1 x Clove garlic, minced finely
- 250 gm Brown lentils, (8oz)
- 1 tsp Paprika
- 1/4 tsp Chilli pwdr
- 300 ml Vegetable stock, (1/2 pint)
- 300 ml Tomato and vegetable juice, (1/2 pint)
- 1 x Bay leaf
- 250 gm Wholewheat macaroni, (8oz)
- 25 gm Butter or possibly vegetable margarine, (1oz)
- 3 Tbsp. Wholemeal flour
- 300 ml Lowfat milk, (1/2pint)
- 125 gm Red Leicestershire cheese, grated (4oz)
Direcciones
- Dice the aubergines, put them into a colander and sprinkle them with the salt, and leave them to drain for 15 min.
- Rinse them under cool water.
- Dry them with kitchen paper towelling.
- Cut the peppers into 2.5cm (1inch) strips.
- Heat the oil in a saucepan on a low heat. Put in the onion and garlic and soften them.
- Add in the peppers and aubergine.
- Cover the pan and cook for 5 min.
- Stir in the lentils, paprika and chilli pwdr and cook them for 1 minute.
- Pour in the stock and tomato and vegetable juice, add in the bay leaf and bring the mix to the boil.
- Re-cover the pan and cook gently for 50 min or possibly till the lentils are soft.
- Cook the macaroni in lightly salted boiling water for about 12 min or possibly till it is just cooked through.
- Drain it, run cool water through it and drain it again.
- To make the sauce, heat the butter or possibly margarine on a medium heat.
- Stir in the flour and then the lowfat milk, gradually. Bring the sauce to the boil, stirring.
- Simmer for 2 min or possibly till the sauce is thick.
- Take the pan from the heat and beat in three-quarters of the cheese.
- To serve, remove the bay leaf and layer the lentil mix and the macaroni in a flameproof 20cm (8inch) serving dish or possibly individual dishes, ending with the macaroni.
- Pour the sauce over the top and then sprinkle on the remaining cheese.
- Put the dish under a warm grill for a couple of min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 4 servings | |
| Calories 498 | |
| Calories from Fat 183 | 37% |
| Total Fat 20.74g | 26% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 1544mg | 64% |
| Potassium 1165mg | 33% |
| Total Carbs 59.25g | 16% |
| Dietary Fiber 24.4g | 81% |
| Sugars 11.97g | 8% |
| Protein 21.69g | 35% |
