Day #19 aubergine and tomato lentils topped with yoghurt and sesame seeds.
4 tbsp olive oil
2 plum tomatoes
Tsp dried Thyme
2 Garlic cloves
10 cherry tomatoes
500ml veg stock
glug of white wine
1 tin tomatoes
Juice of 1/2 lemon
Pinch of sea salt
Tbsp chopped fresh mint
Greek yoghurt (1 tbsp per person)
2 tbsp sesame seeds (lightly toasted in a dry pan)
Start by chopping your plum tomatoes into a small dice and cutting your aubergine into cubes, about 2cm. Finely chop your onion.
In a large saucepan fry the onion in 2 tbsp olive oil with the garlic and dried thyme, until soft and golden. Remove from the pan and set aside. Add another 2 tbsp olive oil to the pan and fry the aubergine and tomatoes (both types, keeping the cherry tomatoes whole). Fry until the aubergine is soft and golden, the tomatoes will be soft. Add the onion and garlic back into the pan.
Next add the lentils, stir so they start to toast and mix with the tomatoes and aubergine. After 2 mins, add the stock, water and tin of tomatoes. Bring to the boil then turn the heat down and simmer for 40 mins. Stir every now and again, if it starts to look dry just add more water gradually. After 40 mins the lentils should be cooked through. Add the lemon juice and salt and stir to finish.
Divide between plates, top with yoghurt, toasted sesame seeds and chopped mint.