A taste of the exotic with this Middle Eastern spiced aubergine and lentil stew

It’s time to say goodbye to ultra-processed foods with unfamiliar ingredients. But don’t fret, creating a healthy dish that’s bursting with flavour doesn’t have to be a difficult task, as Rob Hobson’s Middle Eastern spiced aubergine and lentil stew proves.

The wholesome meal is packed with goodness that’ll nourish you from the inside out, while flavoursome notes of dill, lime and parsley will make your tastebuds dance with every bite. Trust us! Either serve alone or, if you want to add something extra, pair it with some wholemeal pitta breads to add even more flavour.

Serves 6

This Middle Eastern spiced aubergine and lentil stew is bursting with flavour
(Image: Ola Smit)

Ingredients

150g red lentils

4 tbsp extra virgin olive oil

3 aubergines, cut into 2.5cm chunks (about 900g)

1 large onion, finely diced

2 courgettes, halved lengthways and sliced into half-moons

400g vine tomatoes, chopped

2 garlic cloves, crushed

2 tbsp tomato purée

1 tbsp ras el hanout

Zest and juice of 1 lime

Handful of dill, chopped

Handful of flat-leaf parsley, finely chopped

1 batch of tahini dressing

80g pomegranate seeds

Sea salt and black pepper

Wholemeal pitta breads, to serve (optional)

Unprocess Your Life by Rob Hobson is available now

Method

Put the lentils in a sieve, rinse under cold water.

Place a large, deep- sided non-stick frying pan over a medium heat and add 3 tablespoons of the oil. Once hot, add the aubergine and move around the pan to coat in the oil, then add a splash of water. Place the lid on the pan and sweat for 12 minutes. Once soft, transfer the aubergine to a plate.

Put the remaining tablespoon of oil in the pan and add the onion, courgettes, tomatoes and garlic. Put the lid on and sweat slowly for 10 minutes until softened.

Remove the lid then add the tomato purée and ras el hanout and cook for 1 minute.

Tip the aubergines and lentils into the pan and stir together. Pour in 800ml boiling water and simmer gently for 10 minutes. Remove the lid and cook for a further 10 minutes.

Take the pan off the heat and add the lime zest and juice, dill and parsley and stir. Season with salt and black pepper.

Serve in bowls and drizzle over the tahini dressing. Garnish with dill and pomegranate seeds. Enjoy with pitta bread if you wish.

Extracted from Unprocess Your Life by Rob Hobson, available now (Thorsons, £18.99, paperback). @robhobsonnutritionist; robhobson.co.uk

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