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Middle Eastern Lentil and Avocado Bake 

Ingredients (Share between 2) 

  • 1 chopped white onion 

  • 4 crushed garlic cloves 

  • 1 chopped sweet pointed red pepper 

  • 2 tsp tomato puree 

  • Handful of finely diced fresh parsley 

  • 1 ripe medium sliced avocado 

  • 2 tsp baharat seasoning (available in supermarkets: aka Arabic mixed spice) 

  • 1/2 tsp dried thyme

  • 1 tin of cooked green lentils (265g drained) 

  • 1 tin of chopped tomatoes (400g) 

  • 1/2 cup water 

  • Juice of 1/2 lemon 

  • Salt and pepper 

  • Fresh bread (a MUST!) 


  1. Heat a large frying pan and add 1 tbsp of olive oil. When the oil is hot add the diced white onion and garlic. Season with salt and pepper and sauté for 10 minutes until the onions have softened and browned. This is an important part of the dish to maximise the flavour. Next add the red pepper and fry for a further 5 minutes. If the pan gets dry add a dash of water. 

  2. Next add the parsley, thyme and baharat seasoning. Cook out for a further 5 minutes. Finally add the tomato puree, tinned tomatoes, lentils, lemon and water. Combine ingredients for 5 minutes. Season with salt and pepper according to taste. 

  3. Transfer to an oven dish and decorate with sliced avocado and a little more chopped parsley. Drizzle on some olive oil and bake in a preheated oven (200 degrees) for 20 minutes. Dip toasted bread into the bake and ENJOY! 

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