Aubergine, lentil & chestnut ragu

Name: Aubergine, lentil & chestnut ragu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 aubergine, cut into 2-3cm chunks; 2 tbsp olive oil; 1 red onion, sliced; 2 garlic cloves, crushed; 1 pinch ground allspice; ½ tsp ground paprika; 1 tbsp heaped tomato purée; 100 g Merchant Gourmet Whole Chestnuts; 250 g Merchant Gourmet Puy Lentils; 300 ml vegetable stock; 4 sun-dried tomatoes, thinly sliced; 350 g spaghetti; ¼ 25g pack basil, leaves picked

5 out of 5 stars(11) Rate this recipe

VeganSource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 aubergine, cut into 2-3cm chunks
2 tbsp olive oil
1 red onion, sliced
2 garlic cloves, crushed
1 pinch ground allspice
½ tsp ground paprika
1 tbsp heaped tomato purée
100g Merchant Gourmet Whole Chestnuts
250g Merchant Gourmet Puy Lentils
300ml vegetable stock
4 sun-dried tomatoes, thinly sliced
350g spaghetti
¼ 25g pack basil, leaves picked

Preheat the oven to 200 ̊C, gas mark 6. Toss the aubergine with 1 tbsp oil, season and spread out on a parchment-lined baking tray. Roast for 20-25 minutes, turning halfway, until golden. Meanwhile, heat the remaining 1 tbsp oil in a large frying pan over a medium-high heat and fry the onion for 10 minutes until soft and starting to colour.
Add the garlic to the frying pan and cook for 2-3 minutes, then add the spices and tomato purée and fry for another 2 minutes. Crush the chestnuts with the back of a fork and stir into the pan with the lentils, stock and sun-dried tomatoes. Bring to a low simmer and cook for 4-5 minutes.
Cook the pasta according to pack instructions in boiling, salted water, then drain. Stir the roasted aubergine through the ragù, season, then toss with the pasta and divide between four plates. Serve scattered with a few basil leaves.

Cook’s tip

If you’re vegetarian, sprinkle some grated vegetarian hard cheese over the top, or you can top with nutritional yeast to keep this recipe vegan.

And to drink...

Enjoy this flavourful ragù with a glass of refreshing Bourgogne Chardonnay, France. This vegan wine has ripe citrus notes and a long, generous finish.

Typical values per serving when made using specific products in recipe