Aubergine, Chestnut & Lentil Ragu
by
P Scott
|
Jan 2021
playlist_add
favorite_border
share
- 5 min
- 15 min
- 2 portions
So tasty, and goes with anything, or on its own! Great as the nights start to draw in and you want some healthy comfort food.
Ingredients
2 portions
- aubergine1
- onion (diced)1
- garlic (crushed)1 clove
- tomato puree (heaped)1 tablespoon
- allspice (ground)pinch
- paprika powder0.5 teaspoon
- chestnuts100 g
- lentils250 g
- vegetable stock300 ml
- cherry tomatoes (halved)bunch
- basilbunch
- Calories 352 17%
- Fat2.3g3%
- Protein17.2g34%
- Carbs70.9g27%
print
Instructions
- Cut the Aubergine into 2cm chunks and pan fry until soft. Set aside. Whilst cooking, crush the chestnuts with the back of a fork.
- Add oil to a frying pan and soften the onion on a low heat.
- Once softened, add the garlic for 1-2 minutes, then add the tomato puree, allspice and paprika. Fry for 2 more minutes to release the spices.
- Add the chestnuts, lentils, stock, tomatoes. Increase the heat then simmer until the stock thickens.
- Serve with basil. Goes well on its own, with pasta or anything really!
- Calories 352 17%
- Fat2.3g3%
- Protein17.2g34%
- Carbs70.9g27%