Spiced aubergine and lentils with cucumber yoghurt

This was based on a recipe I saw in the Sainsbury’s magazine. I changed it a fair bit so I can post it here, and it really was lovely so I urge you to make it! It got even better overnight for lunch the following day.

Serves 4

1 cup brown/green lentils, even puy
1 cup roughly chopped green beans (Runner or French)
2 tbsp cumin seeds
2 tbsp coriander seeds
1/2 tsp chilli flakes
2 aubergines
2 tbsp olive oil
4 cloves chopped garlic
50g walnut pieces
200g cherry tomatoes
2 tbsp chopped mint
3 tbsp chopped coriander

1 tub Sojade plain yoghurt
1/4-1/2 finely chopped cucumber
1 finely chopped pickled lemon

Preheat the oven to 180 degrees. Cook the lentils in a large pan of boiling water until soft – around 20 minutes. Steam the green beans over the lentils. Drain and keep. Toast the spices in a dry frying pan then crush in either a mortar and pestle or spice grinder.

Trim the aubergines then quarter each one lengthwise then slice each quarter into chunks. Toss the aubergine pieces with the spices and olive oil. Roast in the oven for 25 minutes but after 10 add in the garlic. Toast the walnuts on the oven top for a minute or so. Drain the lentils and halve the tomatoes.

For the yoghurt, dice the cucumber, mix with the yoghurt and lemon.

Toss the cooked aubergine with the cooked lentils, beans, tomatoes, walnuts and herbs. Season to taste. Serve alongside the cucumber lemon yoghurt.


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