Aubergine and lentil Turkish style stew
A soft, smoky aubergine stew with green lentils and peppers, in the Turkish style.
- Time45 min
- LevelEasy
- Costabout £1.20 a head
- Oven200°C (180°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Toss the aubergine with the oil and roast for 25 minutes until browned and soft.
25 min - 2
Meanwhile simmer the lentils in the water for 20 minutes until almost tender.
20 min - 3
In a large pan, soften the onion and peppers with a splash of water for 8 minutes. Add the garlic and spices.
8 min - 4
Add the tomatoes, lentils with their liquid, and the aubergine. Simmer for 10 minutes.
10 min - 5
Stir in the lemon juice and parsley and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.