Dhal with roasted aubergine
Prep time: 20 minsTotal time: 
Dhal with roasted aubergine
Turmeric and ginger are anti-inflammatory, while the aubergine and lentils are prebiotic and high in fibre, perfect for looking after your gut health
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 250g red split lentils
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 3 garlic cloves, finely crushed
- 5cm piece root ginger, finely crushed
- 1 tsp ground coriander
- 1½ tsp ground turmeric
- 500ml vegetable stock*
- 400ml light coconut milk
- juice of 2 lemons
- 4 tbsp low-fat Greek yogurt
- ¼ x 30g pack coriander, leaves picked
For the aubergine
- 2 aubergines, sliced lengthways into 5cm pieces
- 1 red onion, cut into thin slices
- 1 red chilli, sliced
- 1 tbsp olive oil
- 2 tsp garam masala
Step by step
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Soak the lentils in cold water for 20 minutes. Preheat the oven to 220°C, fan 200°C, gas 7. Arrange the aubergines, red onion, and chilli on a baking tray, then drizzle over the oil and add the garam masala and seasoning. Toss together, then transfer to the oven to roast for 30 minutes.
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Meanwhile, for the dhal, add the oil to a large pan over a medium-high heat. Add the cumin seeds, cook for 1 minute then reduce the heat and add the garlic and ginger. Sauté for 2 minutes or until just softened and fragrant. Add the spices and cook for a further minute. Drain the lentils and add to the pan with the stock and coconut milk; season well. Simmer on a low heat for 25 minutes.
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When the lentils are done, add the lemon juice and salt if needed. Serve in bowls, topped with the yogurt and roasted aubergine and onions, and garnished with the coriander leaves.
*Check your stock is gluten-free, if required.
