1. 1 large eggplant
  2. 1 teaspoon cumin
  3. ½ teaspoon sea salt flakes
  4. 4 tbsp olive oil
  5. 170 g red lentils
  6. 1 liter vegetable stock
  7. 1 tbsp olive oil
  8. 1 onion
  9. 1 clove garlic
  10. ½ inch ginger
  11. 1 bay leaf
  12. ½ stick of cinnamon
  13. ½ tsp cumin
  14. ½ tsp turmeric
  15. ½ teaspoon sea salt flakes
  16. Juice of ½ lemon


Cut the ends of the eggplant and cut into ½ inch pieces.  Place the oil, sea salt and cumin in a bowl and mix, add the aubergines and toss in the oil until well coated.  Let marinate.

Roughly chop the onion and finely grate the garlic and ginger.  Heat the olive oil in a large saucepan, add the onion, garlic and ginger and sauté gently until the onion begins to soften – about 20 minutes. Add the spices to the pan and cook for another 3 minutes.  Add the lentils to the pan and toss until well coated. Pour in the broth, cover and bring to a boil, then simmer gently for 20 minutes (try not to stir) or until most of the liquid has been absorbed.

While the lentils are cooking, preheat the oven to 180c .  Pour the eggplants onto a baking sheet and roast until golden, 30 to 35 minutes.

Remove the lentils from the heat, then beat vigorously with a wooden spoon until smooth and creamy are.  Stir in the sea salt and lemon juice and pour into a serving bowl. Roughly chop the cilantro and sprinkle over the dhal with the roasted eggplant before serving.

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