Here you are:
Lentil mousakka from Carol Timperley's veg baby cookbook. There's cheese but if you find a substitute you could use that:
"Puy lentils are small black lentils which have a superior flavour and texture to other varieties, but other lentils could be substituted. Makes enough for mum, dad and baby, or 6 portions
225 g/8 oz puy lentils
I teaspoon dried mixed herbs
I large aubergine, wiped and trimmed
50 g/2 oz sun-dried tomatoes, drained of oil
15 ml/1 tablespoon olive oil. plus a little extra for brushing
350 ml/12 fl 02 passata
I small onion, peeled and finely sliced
50 g/2 oz Cheddar cheese, grated
I small red pepper, seeded and thinly sliced
25 g/1 oz wholemeal breadcrumbs
I clove garlic, crushed
Wash the lentils thoroughly. Place them in a saucepan, cover with cold water and bring to the boil. Boil rapidly for 10 minutes, then reduce the heat and simmer for 30-40 minutes, or until tender, then drain. Slice the aubergine into rounds and place on a grill pan. Brush lightly with olive oil, grill until golden, then turn over and repeat the process. Set the cooked aubergine aside. Heat the oil and gently fry the onion and pepper until soft. Stir in the garlic and turn off the heat. Place half the lentils in the base of an ovenproof dish, top with half the aubergines, half the onion and pepper mixture and half of both the sundried tomatoes and passata. Repeat the layers. Mix together the cheese and breadcrumbs and sprinkle them over the top. Bake in an oven preheated to 350°F (180°C) Gas Mark 4, for about 30 minutes, or until golden and bubbling. Puree coarsely before serving
Lentil hot pot, also Carol Timperley:
"In our house this dish is irreverently known as 'bottom of the fridge stew', because it invariably appears when I have put off going shopping and am left with a few store-cupboard standbys. Despite the frugal ingredients, it tastes quite sumptuous. Makes 10 portions.
15 ml /1 tablespoon vegetable oil
225 g/8 oz red lentils, washed and picked over
1 onion, peeled and chopped
400g/14 oz can chopped tomatoes
1 clove garlic, crushed
10 ml/2 teaspoons tomato puree
1 large potato, peeled and cubed
1 bay leaf
2 carrots, peeled and diced
½ teaspoon dried oregano
2 celery sticks, washed and chopped
600 ml/1 pint vegetable stock
Heat the oil and fry the onion and garlic until softened but not browned. Add the potatoes, carrots, celery and lentils, and stir to coat the vegetables with the oil. Now add the tomatoes, tomato puree, herbs and the vegetable stock. Bring to the boil, cover and simmer for 40-45 minutes, or until the lentils and vegetables are very tender. Remove the bay leaf. Mash the lentils and vegetables using a fork before serving."
Beefless bolognase, from same book:
"I've yet to come across a child who isn't enthusiastic about this tasty sauce, whether it is served with pasta, or in shepherd's pie or as a filling for baked potatoes. The quantity is rather generous because it makes an excellent freezer standby. Makes 8 adult portions
60 ml/4 tablespoons olive oil
175 g/6 oz button mushrooms, quartered
1 large onion, chopped
30 ml/2 tablespoons tomato puree
2 cloves garlic, crushed
150 ml/5 fl oz red wine
1 tablespoon chopped basil
15 ml/1 tablespoon dark soy sauce
scant teaspoon dried oregano
salt and black pepper to taste
1 bay leaf
225 g/8 oz can chopped tomatoes
1 carrot, peeled and diced
2 x 400 g/l4 oz cans brown lentils, drained
1 stick celery, finely chopped
1 tablespoon chopped flat-leaf parsley
1 red pepper, seeded and chopped
Heat the oil, add the onion, garlic, basil, oregano and bay leaf and fry until the onions are transparent. Add the carrot, celery and red pepper, cook for a few minutes, then add the mushrooms. When the mushrooms begin to wilt, stir in the remaining ingredients, bring to the boil, cover and simmer for approximately 40 minutes. Allow to cool. Transfer to a food processor and blend coarsely (if you prefer a chunkier texture blend only half the mixture). Before serving, reheat and check seasoning."