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Lentil & Aubergine Ragu recipe by Waitrose & Partners

If you’re keen to include more plant-based meals in your diet this year, taking part in Veganuary is a fun way to try new foods and exciting recipes. 

This lentil and aubergine ragu by Waitrose & Partners is perfect for a simple and satisfying meal, containing 3 of your ‘5 a day’ fruit and vegetables. Opting for vegan tagliatelle, such as essential Waitrose tagliatelle, is an easy vegan swap for this hearty and flavoursome dish.

Waitrose & Partners Lentil & Aubergine Ragu recipe

Serves 2
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

INGREDIENTS

2 tbsp olive oil
1 small aubergine, cut into 1cm dice
1 red onion, finely sliced
2 garlic cloves, crushed
2 tomatoes, diced
180g dried vegan tagliatelle
250g Merchant Gourmet Tomatoey French Puy & Green Lentils
Small handful basil leaves

Method:

1. Heat 1 tbsp oil in a large frying pan. Add the aubergine, season and fry for 10 minutes, stirring regularly, until golden. Tip onto a plate and set aside. Add the remaining 1 tbsp oil along with the onion and fry for 5 minutes, then add the garlic and fry for 3 more minutes. Stir in the diced tomatoes and cook for a further 2 minutes.

2. Meanwhile, cook the tagliatelle according to pack instructions, then drain.

3. Return the aubergine to the pan, then tip in the lentils. Fill the pouch halfway with water and pour into the pan. Simmer gently until everything is warm, then stir through most of the basil. Serve the ragù over the tagliatelle with the remaining basil leaves scattered on top.

Cook’s tip

This ragu also makes a delicious base for a cottage pie – just tip into a small pie dish then top with a pack of mashed potato. Bake at 200°C for about 20 minutes or until piping hot. 

Recipe and image by Waitrose & Partners https://www.waitrose.com/home/recipes/recipe_directory/l/lentil-aubergineragu.html . Thousands of other recipes can also be found at www.waitrose.com/recipes