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Lentils with roasted aubergine and homemade pesto

Rob Hobson
Article written by Rob Hobson

Date published 07 January 2020

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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

  • 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
  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.

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Rob Hobson

About Rob Hobson

Rob Hobson MSc RNutr is an award-winning registered nutritionist (AFN) and sports nutritionist (SENR) with over 15 years of experience. He founded London-based consultancy RH Nutrition, and has degrees in nutrition, public health nutrition and sports nutrition.