Serves 50. Soak the lentils and beans the night before and cook in advance. Vegetarian/Vegan*, Gluten Free (*topping not vegan – use alternative option given for the vegans)


5kg courgettes/zucchini, wash, top and tail if needed.

10 large onions – peel and chop

2 tablespoons olive oil

3 tablespoons minced garlic

1kg dried black or pinto beans soaked, rinsed & cooked per instructions (or can use 2.5kg tinned kidney beans)

1kg dried brown or green lentils, soaked, rinsed & cooked per instructions

2.5kg tinned chopped tomatoes

6 teaspoons ground allspice or cinnamon (may need slightly more)

5 teaspoons paprika

freshly ground black pepper

8 teaspoons vegetable stock powder

pinch chilli if desired

3-4 litres plain yogurt (or close enough) (the local Indian store will have wonderful vegetarian “Mathura” yogurt, very cheap)

6 eggs

3 teaspoons freshly ground nutmeg


Pre-heat oven to 180°C

  1. Slice the zucchini lengthwise into approx. 4-5mm strips.
  2. Heat non-stick frying pan and cook each slice until just softened. (May need a tiny bit of oil). Turn over and lightly brown on both sides. Keep to one side.
  3. Heat oil in large pan, add onion and cook until softened, stirring regularly.
  4. Add lentils, then add kidney/black beans, garlic, tomatoes and spices. Stir well and cook for a few minutes. Taste and season again if needed.
  5. In a large bowl, beat the eggs.
  6. Briskly stir in the yogurt (can use the beater).
  7. Add the nutmeg and a pinch salt and pepper.
  8. In an ovenproof dish place a thin layer of lentil mix. Add a layer of zucchini, then another layer of lentils and so on until all used.
  9. Pour the egg and yogurt mixture on top.
  10. Sprinkle with mixed herbs.
  11. Place in oven for 40-45 mins or until golden.

If you decide to make more topping, use 1 egg to approx. 500mls yogurt. (I prefer more topping).

For the vegans, just make it without the topping. Sprinkle a decent layer of sesame and linseeds on top of theirs and it will crisp up.

Can also add green beans or wilted spinach to the lentil mix.

Serve with greens (peas, broccoli, beans, cauliflower etc), hummus and salad.

Can also be made with aubergine/egg plant but that’s usually way too expensive for most budgets on this scale, also the aubergine takes considerably longer to cook.


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