Lentils with roasted aubergine and homemade pesto

Rob Hobson June 12, 2020

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



Ingredients

  • 1 red onion, finely sliced
  • 1 aubergine, cut into 1cm cubes
  • 1 tbsp 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 tbsp 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 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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