Ingredients
- Olive oil
- 1 red onion
- 3 garlic cloves
- 1 medium aubergine
- 1 pepper
- 1 tsp mixed herbs
- 400g tomato passata
- 50g olives
- 60g sun-dried tomatoes
- 1 x 250g pouch of Merchant Gourmet Tomatoey French Puy & Green Lentils
- 2 tbsp coconut yoghurt
- Fresh chilli
- Coriander
- Flatbreads
- Rice
TO SERVE
Instructions
- Finely dice the red onion and chop the aubergine and pepper into 1-cm cubes and slice the garlic into small pieces. Heat some olive oil in a large frying pan and add the red onion and garlic. Cook for 5-10 minutes until soft. Now add the aubergine, pepper and mixed herbs. Cook for another 5 minutes.
- Slice the olives and sun-dried tomatoes and add to the pan. Pour in the tomato passata and Tomatoey-French Lentils and season with salt and black pepper. Simmer for 10 minutes. Add 100ml water as needed for a thinner sauce.
- Serve warm topped with the coconut yoghurt, fresh chilli, coriander, and your choice of flatbreads or rice.
Good to know!
This recipe is
- Low in saturated fat
- Source of folic acid
- Source of vitamin C
- Source of potassium
