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Ingredients

1 tablespoon extra virgin olive oil
1 brown onion, finely chopped
2 celery stalks, finely chopped
1 small eggplant, finely chopped
2 garlic cloves, crushed
400g can diced tomatoes
2 tablespoons tomato paste
1 dried bay leaf
2 sprigs fresh thyme
375g packet French-style lentils, rinsed, drained

Method

Step 1 Heat oil in a large, deep frying pan over medium heat. Add onion, celery and eggplant. Cook, stirring occasionally, for 10 minutes or until vegetables are starting to soften.
Step 2 Add the garlic. Cook for 1 minute. Add tomatoes, tomato paste, 1/3 cup water, bay leaf and thyme. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes. Add lentils. Simmer for a further 15 to 20 minutes or until lentils are almost tender. Remove from heat. Remove and discard bay leaf and thyme sprigs. Set aside to cool completely.
Step 3 Transfer mixture to an airtight container. Refrigerate for up to 5 days.

Braised lentils

How to make Braised lentils

Ingredients

Method