Lentil & aubergine ragu

Name: Lentil & aubergine ragu
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 2 tbsp olive oil; 1 small aubergine, cut into 1cm dice; 1 red onion, finely sliced; 2 garlic cloves, crushed; 2 tomatoes, diced; 180 g dried tagliatelle; 250 g Merchant Gourmet Tomatoey French Puy & Green Lentils; 1 Small handful basil leaves

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Vegan

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time30 mins

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2 tbsp olive oil
1 small aubergine, cut into 1cm dice
1 red onion, finely sliced
2 garlic cloves, crushed
2 tomatoes, diced
180g dried tagliatelle
250g Merchant Gourmet Tomatoey French Puy & Green Lentils
1 Small handful basil leaves

Heat 1 tbsp oil in a large frying pan. Add the aubergine, season and fry for 10 minutes, stirring regularly, until golden. Tip onto a plate and set aside. Add the remaining 1 tbsp oil along with the onion and fry for 5 minutes, then add the garlic and fry for 3 more minutes. Stir in the diced tomatoes and cook for a further 2 minutes.
Meanwhile, cook the tagliatelle according to pack instructions, then drain.
Return the aubergine to the pan, then tip in the lentils. Fill the pouch halfway with water and pour into the pan. Simmer gently until everything is warm, then stir through most of the basil. Serve the ragù over the tagliatelle with the remaining basil leaves scattered on top.

Cook’s tip

This ragù also makes a delicious base for a cottage pie – just tip into a small pie dish then top with a pack of mashed potato. Bake at 200°C for about 20 minutes or until piping hot.

Typical values per serving when made using specific products in recipe