Italian Lentils and Aubergine

from Renia

Screenshot 2020-04-19 at 20.21.01.png

Serves 2-3, 10 mins prep, 30-40 minutes cooking time


  • Half a cup small lentils
  • 1 medium aubergine
  • 1 onion or leek
  • 2 tsps fresh thyme/1 tsp dried
  • 2 cloves garlic, crushed
  • 1 tbsp olive oil
  • Half litre stock/bone broth
  • Salt ‘n’ pepper


  1. Finely chop aubergine and onion/leek.
  2. Sauté  onion/leek, garlic and aubergine with the lentils until the vegetables are soft.
  3. Add the thyme and season.
  4. Then add liquid, 100ml at a time, on a low heat, stirring frequently, until most of the liquid has been absorbed, much like when cooking a risotto.
  5. Taste and season additionally if required.


Serve as a side dish with sweet potato falafel and meatballs with tomato sauce.

Screen Shot 2020-03-25 at 15.42.47

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1 Response to Italian Lentils and Aubergine

  1. Pingback: April 20th 2020 | I do it my way

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