Ingredients:

• 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

Method:

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.