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.
Ingredients
Serves 1
- 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
- Spread the onion and aubergine on a lined baking tray. Drizzle with oil and season with salt and pepper. Roast for 15 mins.
- 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.
- Now make the pesto: place all the ingredients in a food processor and blitz to a coarse paste.
- Serve the pesto on top of the lentil mixture and garnish with the basil leaves.