This is a delicious dish, the whole family enjoys, a quick cooking ragu, ready in 30 mins. The nuts provide lots of omega 3 fats, the lentils are a great source of fibre. These ingredients are good for your gut micro biome and help lower inflammation but most of all it tastes delicious. This recipe is inspired by The Doctors Kitchen, Dr Rupy Aujila.
Serves 6 Prep 35 mins
Ingredients:
200g cherry tomatoes
400g aubergines, cut into 3cm chunks
2 tbsp Olive oil
100g celery finely chopped
1 carrot finely chopped
1 red onion, finely chopped
10g rosemary needles,
finely chopped
2 anchovy fillets (optional)
10g dried porcini mushrooms, soaked for 10mins & drained
400g tin puy lentils (rinsed & drained)
400g tin chopped tomatoes
100- 200ml water if necessary
5-6 sundried tomatoes, sliced
10g flat leaf parsley , chopped
15g parmesan, grated
Marinade:
30ml olive oil
20ml balsamic vinegar
6 cloves garlic,
chopped
1 tsp dried chilli flakes
Method:
1. Preheat the oven to 200°C
2. Mix the marinade together & season with pepper & salt.
3. Mix the tomatoes, aubergine and walnuts in the marinade and bake for 30 mins, stirring occasionally.
4. Heat the olive oil in a saucepan, add the celery, carrot & onion and saute for 5 mins, add the tin tomatoes, anchovy, lentils, mushrooms and sundried tomatoes, cook for 2 mins.
5. Add in water and simmer until the lentils are ready.
6. Add the roast aubergine, walnut and tomato.
7. Sprinkle with parsley and parmesan to serve.
Variations:
You can cook the lentils yourself, instead of using tinned lentils but soak for 20 mins add 400ml water in total and simmer for another 20mins.
Serving suggestion: I like to serve it as it is or with a side salad, it can also be served with polenta.
Storage:
Keeps in the fridge for 4-5 days and can be frozen
