Name: Lentil & aubergine ragu
Prep time: 10 min
Cook time: 25 min
Ingredients: 2 tbsp olive oil; 1 small aubergine (diced into 1cm pieces); 1 red onion (peeled, finely sliced); 2 garlic cloves (peeled, crushed); 2 tomatoes (diced); 180 g gluten-free tagliatelle; 250 g Merchant Gourmet Tomatoey French Puy & Green Lentils; a small handful of basil leaves

This dish from Waitrose with ready-prepared lentils is perfect for a simple and satisfying meal, and contains 3 of your 5 a day.

Lentil & aubergine ragu

This dish with ready-prepared lentils is perfect for a simple and satisfying meal, and contains 3 of your 5 a day.

Course Main Course

Cuisine Italian

Keyword aubergine, Lentils, ragu

Prep Time 10 minutes

Cook Time 25 minutes

Servings 2

Author Waitrose

Ingredients

2 tbsp olive oil
1 small aubergine diced into 1cm pieces
1 red onion peeled, finely sliced
2 garlic cloves peeled, crushed
2 tomatoes diced
180 g gluten-free tagliatelle
250 g Merchant Gourmet Tomatoey French Puy & Green Lentils
a small handful of basil leaves

Instructions

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.
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.