Brown lentils and beef with roasted aubergines in rich tomato sauce

Updated at: Thu, 17 Aug 2023 03:27:45 GMT

Step 1

Preheat the oven at 180 degrees.

Step 2

Prepare lentils by discarding any hardened kernels. Next wash in cold water until the water is clear. Cover lentils with cold water and soak for a minimum of 30 minutes then strain & rinse. Place lentils in a pot, cover with freshwater and bring to the boil for 10 minutes, then simmer for 25 minutes. Strain & set aside.

Step 3

In a medium pan, heat 15ml of oil on a medium heat, add the onion, garlic, paprika, cumin and chilli powder, and cook for about 3 minutes, or until the onions are transparent. Then add in the mixed herbs, bay leaf, and minced beef. Using a wooden spoon to break up the meat and increase the heat to brown the meat. Once the meat has browned, 5-10 minutes add the tomato puree and mix well.

Step 4

Meanwhile, place the diced aubergines onto a baking tray and drizzle with 15ml oil and a pinch of salt then massage all together. Roast for 15-20 minutes at 180 degrees..

Step 5

In the medium pan, add the chopped tomatoes, passata, stock, cooked lentils and salt. Bring to the boil, then reduce the heat and leave to simmer for 30 minutes, stirring occasionally to prevent the mixture from sticking to the bottom of the pan. Check periodically and add a small amount of water if most of the liquid has evaporated.

Step 6

Once the meat has cooked, fold in the roasted aubergines, garnish with chopped coriander or parsley and serve.

Step 7

Serving suggestions: steamed rice, pasta and steamed vegetables.

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