Humous Bowl with Lentil Stew

Notes

Reconstructed from the linked Instagram reel plus your notes.

Ingredients

• 1 aubergine, cut into chunks
• 250g cherry tomatoes, or a few ripe tomatoes
• olive oil
• 2 red onions, finely sliced
• 2 garlic cloves, finely chopped
• 1 tsp grated ginger, optional
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 x jar plum tomatoes
• 250g cooked lentils
• salt
• black pepper
• hummus, to serve
• pita bread, to serve

Method

1. Heat the oven to 220C/200C fan/gas 7.
2. Toss the aubergine and tomatoes with olive oil, salt, and pepper on a baking tray.
3. Roast for 25 to 35 minutes, turning halfway through, until the aubergine is golden and the tomatoes are charred and bursting.
4. Meanwhile, cook the red onions in olive oil over a low to medium heat until deeply softened and caramelised.
5. Add the garlic, and the ginger if using, and cook for 1 minute.
6. Stir in the cumin and coriander and cook briefly until fragrant.
7. Add the plum tomatoes and cook them down until thickened slightly.
8. Fold in the roasted aubergine, tomatoes, and cooked lentils, then simmer for a few minutes so everything comes together.
9. Taste and adjust the seasoning.
10. Serve over or alongside hummus with warm pita.