Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)

Serves: 4 Prep Time: 15 minutes Cook Time: 40 minutes

This is a big bowl of warming, sticky, deeply savoury goodness. Aubergines are roasted until soft and caramelised, then folded through a rich tomato and red lentil stew fragrant with cumin, coriander, smoked paprika and a touch of cinnamon.

A little maple and lemon balance all those warming flavours, before the whole thing is finished with a generous drizzle of creamy tahini, toasted walnuts and sesame seeds, fresh herbs and a little chilli. Rich, comforting and packed with plants, it’s perfect with warm flatbreads or fluffy grains for scooping up every last bit of sauce.

Ingredients

  • 2 large aubergines, cut into chunks
  • 3 tbsp olive oil
  • Sea salt
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1 tbsp sun dried tomato purée
  • 200g red lentils, rinsed
  • 1 x 400g tin chopped tomatoes
  • 600ml vegetable stock
  • 1 tbsp maple syrup
  • Juice of 1/2 lemon
  • Black pepper

Tahini drizzle

  • 3 tbsp tahini
  • Juice of 1/2 lemon
  • 3–4 tbsp water
  • Pinch of sea salt

To finish

  • 2 tbsp sesame seeds
  • Large handful parsley, chopped
  • Large handful mint or coriander, chopped
  • Chilli flakes or chilli oil, optional

Method

  1. Preheat the oven to 200°C (180°C fan).
  2. Toss the aubergine with 2 tablespoons of olive oil and a generous pinch of salt. Roast for 25–30 minutes until deeply golden, soft and caramelised.
  3. Meanwhile, heat the remaining olive oil in a large saucepan. Add the onion and cook for 7–8 minutes until soft.
  4. Add the garlic, cumin, coriander, smoked paprika and cinnamon and cook for another minute until fragrant.
  5. Stir in the tomato purée, followed by the red lentils, chopped tomatoes and vegetable stock.
  6. Bring to a simmer and cook gently for 20–25 minutes, stirring occasionally, until the lentils are tender and the sauce is thick and rich.
  7. Fold through the roasted aubergine, maple syrup and lemon juice. Simmer for another 5 minutes so the aubergine absorbs the sauce. Season generously.
  8. Whisk the tahini with the lemon juice, water and salt until creamy and pourable.
  9. Toast the walnuts and sesame seeds in a dry frying pan until fragrant.
  10. Spoon the stew into bowls and drizzle generously with tahini. Finish with the toasted walnut and sesame crunch, plenty of fresh herbs and chilli if you like.