I received such positive feedback about my Lentil Bolognese recipe (click here to view), even from meat eaters, that it inspired me to create another lentil based pasta sauce. The affordable pulse sits alongside "meaty" aubergine in this spicy pasta sauce which is hearty, comforting and satisfying- the perfect warming dish for chilly nights! The aubergine can be roasted in advance to save time, or the entire sauce can be prepared ahead and reheated as the flavours will simply become more developed.
Three great health benefits: good source of fibre, boosts immunity, beneficial for digestive health
Serves 3
Ingredients:
2 aubergines
2-3 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 red chilli, chopped (de-seed if you want to reduce the spiciness)
1 tbsp tomato puree
1 tsp apple cider vinegar
1 x 400g tin green lentils, drained
1 x 400g tin chopped tomatoes
Sea salt and black pepper, to taste
Method:
1) Preheat oven to 180 degrees C.
2) Chop the aubergines into small dice and place in a roasting dish, coating evenly with 1-2 tbsp of the olive oil. Roast for 20 minutes.
3) In a large saucepan on a medium hob, heat 1 tbsp olive oil. Add the onion and cook, stirring constantly, until softened.
4) Add the garlic and chilli to the onion and heat for a couple of minutes, stirring constantly.
5) Next, add the aubergine followed by the tomato puree and apple cider vinegar, and then the lentils and chopped tomatoes.
6) Slosh approximately 200ml water in the tins to remove any remaining lentils or tomatoes and add this to the pan. Season with salt and pepper.
7) Reduce the heat and simmer for 20 minutes. Serve with pasta (I like brown rice pasta) or courgetti.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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