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Ingredients
Method
- 2 sliced aubergines
- 1 diced red onion
- 3 crushed garlic cloves
- 2 tsp ground coriander
- 1 tsp paprika
- Pinch of chilli flakes
- 2 x 400g tins of cooked green lentils, drained
- 2 x 400g tins of chopped tomatoes
- Preheat the oven to 200C. Add 1 tbsp of olive oil, the onion, garlic, coriander, paprika, chilli flakes and some seasoning to a saucepan and cook for 3 mins, then tip in the lentils and tomatoes and stir.
- Add the sliced aubergine to a saucepan and boil in salted water for 5 mins to slightly soften. Drain, and then build up alternating layers of aubergine slices and the lentil mix in a baking dish. Bake for 20 mins, then serve with your choice of greens.
30 mins
4 serving
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