Last Night’s Dinner: Puy lentils with aubergine and yoghurt

Tuesday 22 March

We often make a dish of lentils that we crumble feta cheese over. I think we invented the recipe ourselves and it’s a warming, hearty dish for an autumn or winter evening meal. This is a variation. Puy lentils love some onion and pepper running through them – ooh, and a carrot too. Here we cooked the lentils with a finely chopped onion and chopped carrot, then added some roasted pepper and tomato. For the aubergine – essentially a rough baba ghanoush or Lebanese/Egyptian moutabel – we roasted the aubergine, scooped out the soft flesh, added olive oil, crushed garlic and seasoning, and mashed. To serve, we added a splash of red wine vinegar to the lentils, some chopped parsley and dill, topped with the aubergine and a dollop of Greek yoghurt. Lovely.

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