Middle Eastern Lentils – Healthy Vegan Recipe

There are lots of bold flavours in this hearty lentil dish: fragrant chermoula and soft aubergine strips rubbed in black garlic. Served with sweet Romano pepper, rocket, crunchy cashews and a lemony tahini drizzle. Recipe courtesy of Mindful Chef.

Ingredients - Serves 2

• 1/2 lemon
• 180g cherry tomatoes
• 1 aubergine
• 1 red onion
• 1 romano red pepper
• 1 tbsp tahini
• 240g lentils in water (drained)
• 2 tbsp Belazu chermoula
• 2 tbsp oil
• 30g cashew nuts
• 40g rocket
• 4 black garlic cloves
• Medium handful of flat-leaf parsley

Method

1. Preheat the oven to 200C/Gas Mark 6.
2. Cut the red onion and Romano red pepper into small bite-sized pieces. Slice the aubergine horizontally into 3 pieces, then again into long 1-2 cm wide wedges. Place the black garlic cloves into a small bowl, add 1/2 tbsp oil and mash with a fork until a thick paste forms. Spread evenly over the aubergine wedges to form a thin coating (you may have to do this with your hands!).
3. Place the black garlic coated aubergine, onion and red pepper on a baking tray, drizzle with 1 tbsp oil and sprinkle with a pinch of sea salt. Place in the oven for 20 mins until turning golden, turning halfway through.
4. Drain the lentils and slice the cherry tomatoes in half. Roughly chop the parsley leaves. Heat a pan with 1/2 tbsp oil on a medium heat and add the lentils, cherry tomatoes, parsley and the chermoula, cook for 5 mins. Season with a pinch of sea salt and black pepper.
5. Place the rocket in a large bowl and add the chermoula lentils, onion and red pepper. In a small bowl, mix the tahini paste with a squeeze of lemon juice and 2 tsp cold water to form a smooth sauce.
6. Spoon the lentil and vegetable mix onto two warm plates, top with the black garlic aubergine wedges and sprinkle over the cashew nuts. Drizzle over the tahini sauce.

Macros

514 calories • 43g carbs • 30g fat • 20g protein

Not suitable for nut or sesame allergy sufferers

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