Aubergine, Lentil & Mushroom Ragù

With about 20g of protein per serving, this one is a great alternative to a meaty bowl of pasta, because it contains a good old helping of plant-based proteins.

I'm such a big fan of pasta in general, so when you mix it with my favourite vegetable, aubergine, I can't resist but have a couple of helpings and make enough for lunch the next day too!

Have a go at this recipe, it won't disappoint. It's especially good for those of you who are trying to eat less meat and keep your dishes as tasty as can be.

Ingredients (Serves 4):

1 aubergine, cut into chunks

200g mushrooms

2 tbsp of olive oil

1 red onion, sliced

2 garlic cloves, sliced

A pinch of ground all spice

1/2 tsp of ground paprika

2 heaped tsp of tomato puree

250g cooked green lentils

300ml vegetable stock

4 sun-dried tomatoes, sliced

350g dried spaghetti

Fresh basil leaves

A dash of balsamic vinegar

Method:

1) Preheat oven to 200c. Toss the aubergine with 1tbsp of oil, season with salt and pepper, then spread out onto a foil-lined baking tray. Roast for 20-25 minutes, turning half way until golden.

2) Meanwhile, heat another tbsp of oil in a large frying pan over a mum-high heat and fry the onion for 10 minutes until soft and golden.

3) Add the garlic and mushrooms to the frying pan and cook for 3-4 minutes, then add the spices and tomato puree, then fry for another 2 minutes. Stir in the lentils, stock and sun-dried tomatoes. Bring to a simmer, then cook for another 5 minutes.

4) Cook the pasta according to the pack. Stir in the aubergine to the ragù, then toss in the pasta. Add a dash of balsamic vinegar and scatter a few basil leaves to finish.

Enjoy!