Grilled Aubergine with Lentils

Adapted from Nigel Slater in Christmas Chronicles

Serves 2

2 large aubergines
3 tbs olive oil
1 lemon
1 medium white onion
2 cloves garlic
4 large sprigs of thyme
3 sprigs rosemary
150g chestnut mushrooms, quartered
150g puy lentils
2 large handfulls of spinach leaves, shredded and rinsed
2 tbs double cream
Fresh parsley (enough to make about 1 tbs chopped)
2 tbs grated Parmesan

Preheat the grill on high. Wash and dry the aubergines and slice in half lengthways. Score a tight lattice pattern into the flesh without piercing the skin. Put them onto a baking sheet cut side up and rub over enough of the olive oil to cover each side (generously) and season with salt and black pepper. Halve the lemon and squeeze over the juice. Put under the grill, not too close to the top and cook until golden brown. (check after 10 mins and if brown but not soft then cover with foil and switch the grill to oven 185C and finish for another 10-15 mins).

Rinse the lentils and check for stones, then put into a pan with enough cold water to come up about 1″ over the top. Bring to a boil, put a lid on top and reduce heat to 5 and simmer until cooked (min 20 mins) keeping an eye on the water level.

While the lentils are cooking put the green Le Creuset on 6 to warm. Peel and dice the onion, add the olive oil and diced onion to the warm pan with a generous pinch of salt and stir. Cook until soft and then grate in the garlic cloves. Rinse the thyme and rosemary and remove the leaves from the stalks, finely chop the rosemary and add both to the onion mix with the mushrooms. Add some more olive oil if the pan seems dry. Leave to soften, adding the lid after a few mins and reducing the heat to 4.

Once the mushrooms are cooked, check the lentils to be sure they are cooked, drain and add to the mushroom/onion mix. Stir in the chopped spinach, stir and add the lid for a couple of mins until the leaves have wilted. Add the cream and parmesan and stir then season generously and taste. Needs to be well peppered!

Put the lentils in a pasta bowl and serve with one half of the grilled aubergine on top.

 

Lentil Cottage Pie

Serves 8-10

Olive oil

2 diced onions

2 carrots diced into small cubes

2 sticks celery diced into small cubes

250g dried red lentils

1 tin tomatoes or 2/3 jar passata

1 tbsp sun-dried tomato paste

500ml stock (veg or chicken)

Salt and black pepper

6-8 tbs frozen peas

1Kg floury potatoes cut into roast potato size pieces

500g sweet potatoes cut into roast potato size pieces

Skimmed milk

Grated hard cheese like cheddar (optional)

Warm the olive oil in the green Le Creuset on 6 and add the onion, carrot and celery with a large pinch of salt and fry until soft. Once soft add the tomato paste, tinned tomatoes (or passata) and stir well and then add the stock and lentils and stir again, turn the heat down to 5 and add the lid. Keep checking every few minutes and add more water if necessary (it can get dry).

Preheat the oven to 185C (fan) if cooking immediately.

Boil the potatoes while the sauce is cooking and drain and allow the steam to evaporate. Mash well with enough milk to make a smooth mash and season well with salt and pepper.

Check the lentils are cooked, add the frozen peas and season the mix well then smooth down. Ideally allow to cool so it forms a hard base for the mash but not essential.

Add the mash in dollops to the top and carefully smooth down and then fork over. If using the grated cheese sprinkle over the top.

Bake for 30 mins until the top is golden and allow to stand for 5 mins before serving with any green veg.