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- 100g red lentils
- 1 large onion, grated
- 400g tin cherry tomatoes (chopped tomatoes will suffice)
- 1 tsp ground turmeric
- 2 large aubergines, cut into 3cm chunks
- 2 tbsp groundnut oil
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 4 cardamom pods, split
- garlic 4 cloves, crushed
- small bunch coriander, chopped
- 1 tsp garam masala
- 3 red onions, peeled and sliced
- 1 red pepper, deseeded and sliced into 3cm pieces
- rice and naan to serve
Put the lentils, onion, tomatoes, turmeric and 1 tsp of salt in a pan with a tomato tin full of water, and bring to a boil. Turn down the heat and simmer gently for 20 minutes or until the lentils are tender. Add the garam masala and stir through.
Transfer to an ovenproof dish and spread out, so the lentils are ready for the vegetables to be placed on top.
Meanwhile, put the aubergine, peppers, garlic and red onions in a bowl, and toss with the oil and the seasoning (cumin seeds, coriander and cardamom). Season with salt and pepper.
Place in a lined baking tray and roast in the oven at 180C, gas 4 for 35-40 minutes until golden (stir halfway through)
Once the vegetables are cooked, transfer to the dish with lentils, place on top and put back in the oven for 10-15 minutes until lentils are bubbling.
Serve with rice and naan, if you like.
This recipe was devised by [email protected]
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