Lentils with Roasted Aubergine and Tahini Dressing

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Lentils with Roasted Aubergine and Tahini Dressing

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This gorgeous Lentils with Roasted Aubergine and Tahini Dressing makes the perfect lunch, dinner or side dish.

It’s both vegan and vegetarian, with protein rich lentils, smoky aubergine and a calcium-rich tahini dressing. I love putting a tahini dressing on my dishes because sesame seeds are a naturally rich calcium source and is the perfect alternative if you can’t eat dairy.

I love seeing your re-creations, let me know how you get on and share your recreations with me on TwitterFacebook and Instagram using #madeleineshaw #gettheglow

Serves 2 Ready in 45 minutes Good For


Preheat the oven to 200 C

Cut the aubergine in half and cover in salt and the avocado oil. Place on a roasting tray and roast in the oven for 40 minutes until golden and cooked through.

While this is cooking let’s make the lentils. Place one cup of lentils in a sieve and rinse, then pop in in a pot and pour over 2 cups of water. If you don’t have an exact measuring cup you can use a mug, just do two mugs of water to one of lentils. Throw in the bayleaf, a big pinch of salt and 1 and a half cloves of crushed garlic. Bring to a high simmer then reduce to a low simmer to cook for 20-25 minutes until cooked through.

To make the tahini dressing mix the tahini, water, lime, and garlic together with a big pinch of salt and pepper. Blend until smooth and leave to the side.

When the lentils are done mix in the chill flakes and sesame seeds. Top the lentils with the aubergine and throw over the dressing.

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