Spiced lentils and aubergine toast

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the aubergine toast

  • 2 aubergines, halved and scored in a criss-cross pattern
  • dash olive oil
  • 2 garlic cloves, finely chopped
  • 1 lemongrass stick, shredded
  • 1 knob ginger, finely chopped
  • 2 tsp finely chopped fresh coriander
  • 2 slices white bread
  • 100g/3½oz white sesame seeds

For the spiced lentils

  • dash oil
  • 1 onion, finely chopped
  • 2 sticks celery, finely chopped
  • 50g/1¾oz fine French beans, thinly sliced
  • 2 lime leaves
  • 1 Thai red chilli, sliced in half
  • 1 Thai green chilli, sliced in half
  • 1 tbsp Thai red curry paste
  • 200g/7oz Puy lentils
  • 500ml/18fl oz vegetable stock
  • 1 aubergine, finely chopped
  • 4 spring onions, thinly sliced
  • 1 tbsp finely chopped fresh coriander
  • 1 tbsp finely chopped fresh basil
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