Recipe - Brown Lentil Macaroni

250 g Aubergines; (8oz)
2 teaspoon Fine sea salt
2 Green peppers; deseeded
1 Red pepper; deseeded
4 tablespoon Sunflower oil
1 lg Onion; cut or sliced up thinly
1 Clove garlic; chopped finely
250 g Brown lentils; (8oz)
1 teaspoon Paprika
One fourth teaspoon Chilli powder
300 ml Vegetable stock; (One half pint)
300 ml Tomato and vegetable juice;
(One half pint)
1 Bay leaf
250 g Wholewheat macaroni; (8oz)
25 g Butter or vegetable
margarine; (1oz)
3 tablespoon Wholemeal flour
300 ml Milk; (1/2pint)
125 g Red Leicestershire cheese;
grated (4oz)

Dice the aubergines, put them into a colander and sprinkle them with
the salt, and leave them to drain for 15 minutes.

Rinse them under cold 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 the peppers and aubergine.

Cover the pan and cook for 5 minutes.

Stir in the lentils, paprika and chilli powder and cook them for 1
minute.

Pour in the stock and tomato and vegetable juice, add the bay leaf and
bring the mixture to the boil.

Recover the pan and cook gently for 50 minutes or until the lentils
are soft.

Cook the macaroni in lightly salted boiling water for about 12
minutes or until it is just cooked through.

Drain it, run cold water through it and drain it again.

To make the sauce, melt the butter or margarine on a medium heat.

Stir in the flour and then the milk, gradually. Bring the sauce to the
boil, stirring.

Simmer for 2 minutes or until the sauce is thick.

Take the pan from the heat and beat in threequarters of the cheese.

To serve, remove the bay leaf and layer the lentil mixture and the
macaroni in a flameproof 20cm (8inch) serving dish or individual
dishes, ending with the macaroni.

Pour the sauce over the top and then sprinkle on the remaining cheese.

Put the dish under a hot grill for a couple of minutes.

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