Roasted Lentils with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and fills the kitchen with the most incredible aromas. Roasted lentils with aubergine is a hearty vegetarian dish that's both satisfying and nourishing, packed with protein and fiber from the lentils to keep you full long after dinner. The combination of cumin and smoked paprika gives it a warm, slightly smoky depth that makes it taste like you've been cooking all day, even though it's surprisingly simple to prepare. Best of all, these are pantry staple ingredients that won't break the bank, making this an easy go to meal whenever you need something wholesome and delicious.
Ella x
Ingredients
- 355 mlbrown lentils(rinsed and drained)
- 2 mediumaubergine(cut into 1-inch cubes)
- 4 tbspolive oil
- 1 mediumonion(finely diced)
- 3garlic cloves(minced)
- 1½ tspground cumin
- 1 tspsmoked paprika
- 710 mlvegetable broth
- 1 can (14 oz)diced tomatoes
- 2 tbspfresh lemon juice
- 3 tbsptahini
- 59 mlfresh parsley(chopped)
- to tastesea salt and black pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss the cubed aubergine with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 20-25 minutes, stirring halfway through, until golden and tender.
Tip: Don't overcrowd the pan—the aubergine should caramelize rather than steam.
- 2
While the aubergine roasts, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
- 3
Stir in the minced garlic, ground cumin, and smoked paprika, cooking for about 1 minute until fragrant.
Tip: Toast the spices briefly to enhance their depth of flavor.
- 4
Add the rinsed lentils, vegetable broth, and diced tomatoes (with their juices) to the pot. Bring to a simmer, then reduce heat to low and cook uncovered for 18-20 minutes until the lentils are tender but still hold their shape.
Tip: Stir occasionally to ensure even cooking and prevent sticking.
- 5
Once the aubergine is done roasting, gently fold it into the lentil mixture. Squeeze in the fresh lemon juice and season with additional salt and pepper to taste.
Tip: Add the roasted aubergine at the end to preserve its texture.
- 6
In a small bowl, whisk together the tahini with 3 tablespoons of warm water until you achieve a drizzle consistency. Add a pinch of salt and extra lemon juice if desired.
Tip: The tahini sauce should be pourable but not too thin.
- 7
Transfer the roasted lentil and aubergine mixture to a serving platter or individual bowls. Drizzle the tahini sauce over the top and garnish generously with fresh chopped parsley.
Tip: Serve warm or at room temperature for maximum flavor.
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