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Puy Lentils with Aubergine & Sun-dried Tomatoes Recipe

Ingredients

  • 300g puy lentils (or other green lentils)
  • olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 450ml vegetable stock
  • 3 aubergines, topped, tailed and cut into 1/4cm slices
  • salt and black pepper
  • grated zest of 1 lemon and juice of 1/2
  • 1tbsp runny honey
  • 1tbsp red wine vinegar
  • 1tbsp dark soy sauce
  • 100g sun-dried tomatoes
  • a big handful of fresh mint leaves, finely chopped, plus a few whole leaves to serve

Method

1. Wash and drain the lentils.

2. Heat 2tbsp oil in a large, heavy-bottomed, lidded casserole dish set over medium heat. Turn down the heat a little, add the onion and fry gently until soft and translucent but not coloured. Add the garlic and fry for 1 minute. Add the lentils and stir well. Pour the vegetable stock in and bring to the boil. Reduce the heat, simmer, then cover with the lid and cook for 25 minutes or until the lentils are tender and have absorbed most of the stock.

3. Meanwhile, heat a large, dry stovetop grill pan over medium heat until hot. Using a pastry brush, coat the aubergine slices with oil on both sides. Place them on the hot pan and fry for a few minutes. Flip over and fry the other side for a few minutes until golden. Once cooked, they should be soft to the touch. Transfer to a plate and season with salt. Drizzle over the agave syrup and plenty of oil.

4. When the lentils are done, drain them of all but a few tbsps of the cooking liquid. While they are still hot, season with the lemon zest and juice, honey, vinegar and soy sauce and a few glugs of oil. Mix well and allow to cool slightly. Taste at room temperature and season if necessary. Add the tomatoes and mix together.

5. Combine the mint leaves with enough oil to make a dense mint oil.

6. To serve, nestle the aubergine slices among the lentils, drizzle over the mint oil and scatter with the leaves.

Recipe courtesy of The Really Hungry Vegetarian Student Cookbook published by Ryland Peters & Small. Photography © Ryland Peters & Small

                                         

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