Ingredients

• 150g Red Onion
• 50g Carrot
• 1 Celery Stalk
• 2 Garlic Cloves
• 270g Puy Lentils
• 800g Tinned Tomatoes
• 1kg Potato
• 200g Cheddar Cheese
• 700g Aubergine
• 50g Parmesan Cheese
• 30g Fresh Parsley
• 3 tablespoons Olive Oil
• 2 tablespoons Tomato Purée
• 250ml Red Wine
• 500g Water
• 1 teaspoon Sugar
• 2 teaspoons Salt
• 1 tablespoon Dried Oregano
• 1 Bay Leaf
• ½ teaspoon Ground Cinnamon
• ¼ teaspoon Chilli Flakes
• Water as needed
• 50g Butter
• 250ml Milk
• 1 teaspoon Black Pepper
• Oil as needed

Tools

• Oven
• Stove
• Paper towels
• Cooking Chef XL
• Cooking chef xl bowl
• Large saucepan
• Colander
• Plate
• Frying pan - large
• Baking dish - large

Method

1. Attach the Stir Tool
2. Add olive oil to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Heat with splashguard fitted - 1 min, 120°C, Speed OFF
5. Then add red onion, carrot, celery stalk and garlic clove to the Cooking Chef XL Bowl
6. Cook with splashguard fitted - 5 min, 120°C, Stir 2
7. Then add puy lentils to the Cooking Chef XL Bowl
8. Cook with splashguard fitted - 2 min, 120°C, Stir 2
9. Then add tomato purée, tinned tomatoes, red wine, water, sugar, salt, dried oregano, bay leaves, ground cinnamon and chilli flakes to the Cooking Chef XL Bowl
10. Cook with splashguard fitted until simmering - 5 min, 110°C, Stir 3
11. Cook with splashguard fitted - 1 hr 20 min, 102°C, Stir 3
12. Add water to a clean large saucepan
13. Bring to the boil
14. Add potato to the large saucepan
15. Cook until cooked through - medium-high heat
16. Drain potatoes into colander
17. Return potatoes to large saucepan
18. Mash with potato masher until smooth
19. Add cheddar cheese, butter, milk, salt and black pepper to the large saucepan
20. Stir until well combined
21. Pre-heat oven - 200°C
22. Line a clean plate with paper towels then set aside
23. Add oil to a clean frying pan
24. Heat until hot - medium heat
25. Add aubergine to the frying pan
26. Fry in frying pan until golden brown and turn half way through - 4 min, medium-high heat
27. Place the fried aubergine slices on the lined plate and sprinkle with salt
28. Add 1/3 of the aubergine slices into a large baking dish
29. Add half of lentil mixture to baking dish
30. Then add another layer of aubergine slices, followed by the rest of the lentil mixture
31. Transfer the rest of aubergine to baking dish
32. Add potatoes to baking dish
33. Top with parmesan cheese
34. Bake - 45 min, 200°C
35. Remove from oven and let cool - 15 min
36. Sprinkle with fresh parsley
37. Serve

Home  >  Recipes