Spicy Lentil & Aubergine Pasta

🧂 Ingredients

• 120 g puy lentils

  (or green lentils)
• 2 tbsp rapeseed oil
• 2 cloves garlic

  (peeled and finely chopped or crushed)
• 2 red onions

  (peeled and chopped)
• 200 g wholemeal pasta
• 1 aubergine

  (chopped into 0.5cm cubes)
• 2 red peppers

  (deseeded and chopped)
• 1 can chopped tomatoes
• 300 ml tomato passata
• 1 tsp chipotle chilli
• 2 tsp smoked paprika
• 2 tsp cumin
• 2 tbsp tahini
• 40 g pine nuts

Instructions

• 1 Boil the puy lentils for 30 mins.
• 2 Heat the oil and fry the garlic and onion for around 5 mins or until soft.
• 3 10 mins after the lentils, put the pasta on to boil for the remaining 20 mins.
• 4 Add the aubergine and pepper with 2 tbsp water. Cover and steam fry for a
  further 10 mins.
• 5 Add the chopped tomatoes, passata, chilli, paprika and cumin and simmer for 10
  mins.
• 6 Stir through the tahini and add the cooked lentils.
• 7 Serve the tomato mix over the pasta and sprinkle on the pine nuts.

Nutrition Info