A warming and filling dish packed with protein and nutrients that will leave you filling full and satisfied.

Serves 4


1/2 cup of brown lentils (pre-cooked with 1/5 cups water and 2 bay leaves)
1 aubergine, finely chopped
1/2 red pepper, finely chopped
1/4 tsp smoked paprika
1/8 ground thyme
1/4 cup hot water
1/8 sea salt
2 medium vine tomatoes, finely chopped

Pinch of black pepper
1 tbsp olive/sunflower/coconut oil
Optional:  1 small onion finely chopped
Large pasta shells.  Use approx 6-8 per person as a main meal of 4 per person as a starter
1 vegetarian stock cube dissolved in 1/2 cup of hot water and 4 tbsp of tomato puree.  Keep to one side.


  1. Pre-heat the over to 180C.
  2. In a saucepan, boil up some water with a pinch of sea salt.   Once the water has boiled, add your pasta shells and cook for about 12-15 minutes.
  3. In a frying pan, add the oil, peppers and aubergine (and onion if using).  Cook for 5 minutes.
  4. Add the herbs and spices.
  5. Add the fresh tomatoes, lentils and 1/4 cup hot water and leave to simmer on a low heat for 10 minutes.
  6. Once the pasta shells are ready, drain.
  7. In a baking tray, spray some sunflower/olive/coconut oil and lay out the pasta shells.
  8. Fill each pasta shell with your mixture.
  9. Fill the bottom of the tray with the stock and tomato sauce and bake for 30 minutes.

Optional:  add some vegan cream cheese or some coconut cream (approx. 4 tbsp) to the vegetable mixture to add a creamy texture.

This dish is great served with a green salad.


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