Lentil and Vegetable Crumble

This is a simple and absolutely delicious dinner, providing 3 portions of your 5-a-day. The filling and crumble can both be prepared in advance and can be frozen for meals at a later date, so perfect for a quick and convenient meal, and can be cooked in the microwave so you don't even need to turn your oven on!

The filling is based on the ultimate ratatouille recipe from this month's BBC Good Food Magazine. Adding the oil gives it an extra richness and boost of flavour, and is definitely recommended. Choosing a high quality extra virgin olive oil or cold pressed rapeseed oil definitely helps elevate it to the next level. 

Recipe - Serves 1

For the crumble:

• 40g plain flour
• 5g oats
• 20g margarine, diced
• 20g vegan cheese alternative, grated

For the filling:

• 100g cooked red lentils
• 1/4 red onion
• 1/4 courgette
• 1/4 aubergine
• 100g tomato passata
• 1/4 tsp garlic granules (or 1 clove garlic, crushed)
• 1/4 tsp dried basil
• 1/4 tsp dried rosemary 
• Salt and pepper, to taste
• 10ml rapeseed or olive oil, plus oil for frying

Make the crumble by mixing the flour and oats in a bowl. Add the margarine and rub in to form breadcrumbs. Stir through the vegan cheese. Put the bowl in the fridge to chill until needed.

Prepare the vegetables. Slice the red onion into thin slices. Slice the courgette and cut each slice in half to form semicircle pieces. Chop the aubergine into small cubes. Heat a small amount of oil in a pan over a medium heat. Add the vegetables and cook until softened. Add the passata, herbs and seasoning, followed by the lentils, then the oil. Tip the mix into a heatproof dish and sprinkle the crumble mixture on top, pressing down well. 

Cook the crumble by microwaving on full heat for 2-3 minutes, or until the filling is bubbling up the sides and through the topping. Alternatively, bake in the oven at 180C for 15 minutes or until bubbling and starting to brown. Remove and serve.