• Glug of vegetable oil
  • 1 red onion – sliced
  • 1 large aubergine – sliced
  • A few handfuls of cherry tomatoes
  • 1 red pepper – sliced
  • 1 red chillis – sliced
  • 5 cloves garlic – diced
  • 1 cup of green lentils
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1 tin of chopped tomatoes
  • Squirt of tomato paste
  • Handful of mint – chopped
  • Handful of coriander – chopped
  • Handful of walnuts – crushed
  • Salt and pepper to taste
  • Yoghurt, walnuts and mint to serve – Optional


  1. Preheat oven to 180 degrees celsius
  2. Add chopped red onion, aubergine, cherry tomatoes, red pepper, red chillis and garlic to a baking dish and coat with oil. Pop it in the the oven and set timer for about 40 minutes.
  3. Bring a pot of water to the boil and add the lentils, cooking according to packet instructions. Drain and keep to the side when done.
  4. Heat a pan and add the cumin and coriander seeds, dry fry them (without oil) until they start to smoke a bit. Remove from the heat and grind with a pestle and mortar. (If you aren’t pretentious enough to own a pestle and mortar just use ground cumin and coriander)
  5. When the veges are super soft in the oven, throw them into a large pot with the tinned tomatoes, lentils and tomato paste.
  6. Bring to a simmer until it is forming a big thick mess
  7. Drop in the walnuts, mint and coriander
  8. Season to taste
  9. Top with yoghurt, walnuts and mint to serve
  10. Take photos and tag @vaguelyvegetarian on Instagram
  11. Bask in social media glory

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