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Lentil & aubergine ragù
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1 tbsp sunflower oil
2 onions, thinly sliced
2 cloves garlic, finely chopped
100g LoveLife Lentils, rinsed
400g can chopped tomatoes
2 tbsp tomato purée
2 aubergines, pricked with a fork
10g flat leaf parsley, roughly chopped
250g wholegrain spelt spaghetti
1. Preheat the grill to high. Warm the oil in a large saucepan over a medium heat, then add the onions and soften for 8 minutes. Add the garlic and cook for another 2 minutes, then add the lentils, tomatoes, tomato purée and 400ml water. Bring to a boil, then simmer for 20-25 minutes until the lentils are cooked but still have some bite, adding 200-300ml more water if needed.
2. Meanwhile, place the whole aubergines on a tray under the grill and cook for 20-25 minutes, turning often, until charred. Remove and slice the aubergines open, then use a spoon to carefully scoop out the flesh and add to the lentils with most of the parsley.
3. Cook the spaghetti according to pack instructions. Drain, then stir through the lentils, divide everything between four plates and serve scattered with the remaining parsley.
For a different meal, try adding some curry powder when you finish cooking the onions, then continue making the ragù as directed, and serve with rice instead of pasta. It makes a delicious curry and is particularly tasty served with a simple yogurt, mint and cucumber raita.
Typical values per serving:
vegetarian/vegan/source of protein/2 of your 5 a day/high in fibre
This recipe was first published in October 2020.