Baked aubergine and lentils

This rich, tomato-flavoured dhal with aubergines goes well with rice, pasta, baked potatoes or mash.

Ingredients (2 portions)

• 1 tbsp olive oil
• 1 onion
• 1 medium aubergine
• 2 cloves garlic, crushed
• ¼ tsp ground cinnamon
• ½ tsp ground cumin
• ½ ground coriander
• 125 g dried red lentils
• 2 tbsp tomato purée
• 500ml boiling water
• Pinch of salt and pepper

Equipment: 1 ovenproof saucepan or casserole dish with lid

Method

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Dice the onion and aubergine into 1 cm cubes. Start by slicing the aubergine lengthways, then cutting the slices into sticks, then cut these into cubes.

3. Heat the oil in a the pan, then fry the onion and aubergine, with the crushed garlic, for about 5 minutes until soft.

4. Add the spices and stir for a minute.

5. Add the tomato purée and lentils followed by the water, salt and pepper. Bring to the boil, then cover and place in the oven for 30 minutes. If you leave it longer it will be fine.

Tips:

This tastes good with a squeeze of lemon and a dollop of natural yogurt on top