Sautéed Aubergine, Mushroom & Kale with Balsamic & Tahini Lentils
This dish may not win an award for being the brightest in colour, but that certainly doesn't make it any less nourishing. Aubergines, mushrooms, kale & lentils all pack an impressive nutritional punch, so don't be deceived by their dull demeanour. If you're running out of lunch inspiration at home, give this one a go. It takes less than 15 minutes and is especially warming & comforting as we head into winter. Oh and if you are looking to make a dish more visually pleasing, always add pomegranate seeds!
Servings: 1
Time: 15 minutes
Ingredients
1 tbsp olive oil
2 garlic cloves, crushed
1/4 aubergine, cut into bitesize cubes
6 chestnut mushrooms, finely sliced
handful kale, roughly torn
3 cherry tomatoes, halved
salt & pepper
1 tsp dried thyme
1 tsp dried rosemary
1/2 pouch or can of lentils (eg Merchant Gourmet puy lentils)
1 tbsp balsamic vinegar
1 tbsp runny tahini
squeeze lemon juice
extra seeds/pomegranate seeds to sprinkle on top
Method
Heat olive oil in a pan, add the garlic and cook for 2 minutes. Add the aubergines, mushrooms, kale, cherry tomatoes, salt, pepper, and herbs. Heat for 7-10 minutes until the vegetables are just cooked through.
Add the lentils, balsamic vinegar, tahini, and a squeeze of lemon juice. Give everything a good stir until fully combined.
Sprinkle with pomegranate seeds and serve.