A delicious, simple plant-based meal packed with fibre, plant protein and flavour. Lentils, roasted aubergine and warming spices come together to create a nourishing, satisfying dish

Ingredients:

2 medium aubergines, sliced (800g)
1⁄2 tsp chili powder
salt to taste for the dhal:

1 onion, sliced
1 tsp cumin seeds
1 tsp garlic fresh

1 tsp tumeric
1 tsp garam masala
1⁄2 tsp chili flakes
1 cup dried red lentils, rinsed
1⁄2 cup tomatoes, crushed
5 cups water fresh coriander to season, chopped

Method:

Preheat oven to 200°C.  Mix the aubergines, with chili and salt and place in a single layer on a large non-stick baking sheet. place in the oven for 20 minutes or until lightly roasted.  Meanwhile, place the onions, cumin seeds in a saucepan and cook the onions over medium, heat until soft and translucent (no oil).   Add the garlic paste, turmeric, garam masala and chili flakes and cook over a gentle heat for about 1 minute, stirring occasionally, if the pan gets too dry add a splash of water.  Add the crushed tomatoes and mix well, then add the lentils and simmer for 20 minutes, adding a bit of water at a time.  You want a nice thick sauce, so start with 1⁄2 cup of water at a time.  Serve with the roasted aubergines and salt and pepper to taste.

Serves 4 | Prep: 20 minutes | Cook: 40 minutes