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Lentils with aubergines and dried tomatoes (V)

lentils puy


I can happily eat this just as it is, but it is also a good sidedish for lamb dishes, particularly this one with black olives.

 

Served with a blob of baba ghanoush on top, it is even better.

 

Serves 6 as light lunch, or as a sidedish

 

500g puy lentils, washed and drained

100g dried tomatoes in oil

2 sticks celery

1 large onion

1 aubergine, sliced and grilled

2 cloves garlic

1 large carrot

a sprig of thyme

1 tbsp red wine vinegar

parsley

olive oil

about 300ml water

 

Heat some olive oil in a large pan. Dice the onion, garlic, carrot and celery and fry lightly until softened. Add the lentils and stir throughly. Tip in enough water to just cover the lentils. Bring to the boil, turn the heat down and simmer for around twenty minutes. You will probably need to top up the water a couple of times during cooking.

 

Meanwhile, chop the tomatoes and grilled aubergine into chunks.

 

When the lentils are cooked, but still have a bit of bite to them, drain off any excess water and add the chopped tomatoes, aubergine and vinegar. Stir and taste - it will need seasoning and you may want to add a little more vinegar. Sprinkle over the chopped parsley.

 

Serve warm, or allow to cool to room temperature.


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