- 1 large aubergine
- 1 tsp cumin seeds
- olive oil
- 1 diced onion
- 1 tsp dried chilli
- 2 inch piece of fresh ginger grated
- 2 tsp turmeric
- 2 tsp garam masala
- 200 gr dried red lentils
- 400 gr tinned chopped tomatoes
- 800 ml water
- black pepper and salt to season
- no garlic used but is optional up to three cloves
Preheat the oven to 220ocDice the aubergine and place onto a large baking tray. Sprinkle over the cumin seeds and drizzle with olive oil. Season with salt then mix together.
Bake in the oven for around 25-30 minutes until soft and golden.
In a deep wide bottomed pan, heat some olive oil then add the diced onion and cook until soft but not brown.
Add in the chilli, grated ginger, turmeric, garam masala and cook for around two minutes on a medium heat. If the mixture becomes very dry then add a splash of water.
Add in the lentils, chopped tomatoes, water and black pepper. Stir then bring to the boil. Turn down the heat, simmer with the lid on for around 30 minutes until the lentils are soft. You may need to add more water during this time if it becomes too dry.
Serve with the roasted aubergine scattered on the top plus some chopped coriander. Add a side of brown rice or quinoa and some naan bread.Can be frozen.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.