This is an incredibly comforting midweek supper that will soothe the soul of even the most resolute carnivore. Don’t be put off by all the components, there’s only about 20 minutes of effort in this and it’s totally worth it. Plus it’s easy to make in bulk so you can always offer some to your flatmates and then they can pay you back by doing the washing-up…

Serves: 2

Ingredients:

1 cup green lentils

1 bay leaf

1 clove garlic

1 tsp cumin seeds

1 tbsp light soy sauce or tamari

½ cup brown rice

1 aubergine

1 tbsp tahini

a handful of radishes

2 tbsp chopped coriander

1 onion

2 tbsp flour

 

  1. Cook the brown rice according to packet instructions.
  2. Dice the aubergine, coat in a little oil and roast in the oven at 200°c for about 30 minutes, until soft. Blend with the tahini to a rough paste.
  3. Heat a little oil in a pot and toss the cumin seeds and garlic for a few seconds, then add the lentils, bay leaf, soy sauce and about 2 cups of water.
  4. Bring to the boil and then let simmer for about 20 minutes-half an hour – try to boil off as much liquid as possible by the end. If it’s still very wet you might want to strain them.
  5. Slice the onion thinly, coat with flour and fry in plenty of oil until carmelised and crispy.
  6. Mix together the lentils, rice and aubergine, and top in a bowl with the onions, a sprinkle of coriander and some thinly sliced radishes.
Cormac Cleary

Cormac Cleary

Sustainable Food Assistant at University of Westminster and Aramark
Cormac Cleary

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