This lunch is ridiculously easy. The lentils take a bit of time to cook but they are great because you can make a huge batch for the week! Heat this up or keep cold – great either way!
2 x Aubergine, cut into chunks
250g cherry tomatoes
1/4 tsp cinnamon
2 x white onion, finely sliced
(Optional) 150g Mozzarella, cut into cubes
Greek or coconut yogurt
Cook the lentils to packet instructions.
Add the aubergine to a pan, drizzle with olive oil and roast in the oven about 180 degrees celsius for 40 minutes.
When this is cooked, in a pan, fry the onions with the cinnamon. When these are soft add the tomatoes and let these cook. Squidge them a little bit to release some of the juices. Add the aubergine and stir around. Add the mozzarella if using and let this melt just a little bit.
When the lentil are cooked, stir in a some chilli flakes. Portion up some lentils with some aubergine onion mix into Tupperware’s!
Serve with some greek yogurt and some fresh mint if you fancy it!
Love, A x