More of us are going back to work now so it’s definitely time to start bringing back my lunchbox series! This one is quite a summery one but super filling!
2 x onions, sliced
1 x red onion, sliced
1 x clove garlic, finely chopped
1 x chilli, finely chopped
250g mushrooms, sliced
1 x pack Puy lentils (250g)
2 x aubergine
To serve – natural yogurt, pine nuts, salad leaves, tomatoes, roasted chickpeas
Heat the oven to 180 degrees celsius. Slice the aubergines in half, score each half in a criss cross pattern and drizzle with olive oil. Roast in the oven for 30-40 minutes.
Add a little oil to a frying pan and add the onions and the garlic. Let this get nice and soft.
Add the chopped chilli along with the mushrooms and salt and pepper until they soften.
Once soft, add the lentils and stir together.
Once the aubergines are done, scoop out the flesh and mix it in with the lentil mix. Add a stuffed aubergine on top of some salad leaves. Sprinkle over the aubergine with some pine nuts and a couple of dollops of yogurt.
Let me know if you give this a try!
Love, A x