Recipe & photography by Georgie D'Arcy Coles
Ingredients
- 2 tbsp olive oil
- 1 small aubergine, cut into 2cm dice
- 1 red onion, finely sliced
- 2 garlic cloves, crushed
- 10 cherry tomatoes, halved
- 250ml water or vegetable stock
- 250g Merchant Gourmet Tomatoey French Puy & Green Lentils
- 300g Northern Pasta
- Parmesan, grated, to serve
Method
- Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the aubergine, season well, and fry for about 10 minutes, stirring regularly, until golden and soft.
- Add the remaining 1 tbsp olive oil and the onion, cooking for 5 minutes until starting to soften. Stir in the garlic and cook for another 2–3 minutes, then add the cherry tomatoes. Cook for 2 minutes until beginning to break down.
- Tip in the lentils and pour in the water or stock. Simmer gently for around 10 minutes, until the sauce has thickened and turned glossy.
- Meanwhile, cook the pasta according to the pack instructions. Use a slotted spoon to transfer it straight into the sauce, adding a splash of pasta water to loosen. Toss to coat.
- Divide between bowls, top with grated Parmesan and a drizzle of olive oil, and serve immediately.
