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Lentils with roasted aubergine and homemade pesto

Lentils with roasted aubergine and homemade pesto

Nutritionist Rob Hobson cooks for gut health with this easy and tasty vegan-friendly recipe. Containing plenty of fibre, and prebiotics from the onion, it's a winner.

Serves 1

Ingredients

  • 1 red onion, finely sliced
  • 1 aubergine, cut into 1cm cubes
  • 1 tablespoon olive oil
  • 150g puy lentils (ready to eat)
  • 50g sun-dried tomatoes, finely chopped
  • 4 fresh chives, finely chopped

For the pesto

  • 1 handful fresh basil leaves
  • 1 handful baby spinach
  • 1 handful pine nuts
  • 1 tablespoon olive oil
  • ½ lemon, juiced
  • Salt
  • Black pepper

Method

  1. Spread the onion and aubergine on a lined baking tray. Drizzle with oil and season with salt and pepper. Roast for 15 mins.
  2. Place the roasted onion and aubergine in a large bowl, add the puy lentils and sun-dried tomatoes. Season to taste, then mix together and leave to cool.
  3. Now make the pesto: place all the ingredients in a food processor and blitz to a coarse paste.
  4. Serve the pesto on top of the lentil mixture and garnish with the basil leaves.

Rob Hobson MSc RNutr is a Registered Nutritionist who has worked with some of the UK’s largest food and health companies and performs training in the public health sector (including government agencies and the NHS). Rob contributes regularly to UK press publications and has a monthly column in Women's Health magazine.

Find out more at Rob Hobson's website, or read more about Healthspan's health experts.