Main Dishesdeliciouslyella
Simple Aubergine & Lentil Ragu
This hearty ragu is perfect for the change of seasons. With roasted aubergine and lentils simmered in rich tomato sauce, it’s packed with plant-based protein, fibre and 3 of your 5 a day. Tossed through pasta with plenty of basil, it’s simple, wholesome and ready in under an hour.
👥 4 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 55 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●casserole dish
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 355°F. Toss the aubergine with 2–3 tablespoons of olive oil and a generous pinch of salt. Spread on a large, shallow baking tray and roast for 30–⏱️ 35 minutes, until tender and golden.
olive oil4 tablespoons
2
Meanwhile, warm 2 tablespoons of oil in a shallow casserole dish or saute pan over medium heat. Add the garlic and cook for 2–⏱️ 3 minutes, until fragrant.
garlic3 cloves
3
Stir in the passata, lentils, basil, a pinch of salt and about 200ml / 7 fl oz water (using the empty passata jar to measure). Cover and simmer for ⏱️ 15 minutes.
passata14 oz
4
Cook the pasta in a large saucepan of salted water according to packet instructions (about 8–⏱️ 10 minutes). Drain, reserving a cup of the cooking water.
pasta10.5 oz
5
Stir the roasted aubergine and pasta into the sauce, adding a splash of cooking water to loosen if needed. To serve, divide into bowls, scatter over extra basil and drizzle with extra virgin olive oil (optional).
pasta10.5 ozolive oil4 tablespoons
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...