Lentil and Aubergine Yahni with Tomato and Oregano
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Ingredients
- 200 g green lentils, rinsed
- 1 aubergine
- 1 onion
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 1 tsp dried oregano
- 4 tbsp olive oil
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 335 kcal
- Protein
- 14.6 g
- Carbohydrate
- 33.1 g
- of which sugars
- 7.6 g
- Fat
- 14.9 g
- of which saturates
- 2.1 g
- Fibre
- 8.1 g
- Salt
- 0.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dice the aubergine. Finely chop the onion and crush the garlic.
- 2
Warm the olive oil in a wide pan and soften the onion for 6 minutes, then add the aubergine and cook for 6 minutes until starting to colour.
- 3
Stir in the garlic and dried oregano for 1 minute, then add the lentils, tinned chopped tomatoes and 400ml water.
- 4
Season well, bring to a simmer and cook gently for 25 minutes, stirring occasionally, until the lentils and aubergine are tender.
- 5
Scatter with chopped parsley and serve.
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