Tomatoey French Lentil & Aubergine Ragù

This simple, comforting pasta dish pairs golden aubergine with Merchant Gourmet Tomatoey French Lentils for a rich, satisfying ragù. Finished with fresh basil and tossed through your favourite pasta, it's a quick, protein-rich dinner that's full of flavour.

Written by Merchant Gourmet
30 minutes Serves 2 Beginner
Tomatoey French Lentil & Aubergine Ragù
Ingredients
  • 2 tbsp olive oil
  • 1 small aubergine, cut into 1cm dice
  • 1 red onion, finely sliced
  • 2 garlic cloves, crushed
  • 2 vine tomatoes, diced
  • 1 pouch Merchant Gourmet Tomatoey French Lentils
  • 180g spaghetti or pasta of choice
  • Handful fresh basil leaves
  • Salt and black pepper

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Tomatoey French Lentils
Tomatoey French Lentils
250G
  1. Heat 1 tablespoon of the olive oil in a large frying pan over a medium-high heat. Add the aubergine, season well and cook for 10 minutes, stirring regularly, until golden and softened. Transfer to a plate.
  2. Add the remaining olive oil to the pan along with the onion. Cook for 5 minutes until softened, then add the garlic and cook for a further 2–3 minutes.
  3. Stir in the diced tomatoes and cook for 2 minutes until beginning to soften.
  4. Meanwhile, cook the pasta according to the packet instructions. Reserve a mug of pasta water before draining.
  5. Return the aubergine to the pan and stir through the Merchant Gourmet Tomatoey French Lentils.
  6. Add a splash of the reserved pasta water and simmer gently for a few minutes until warmed through and slightly saucy.
  7. Stir through most of the basil leaves.
  8. Divide the pasta between bowls and spoon over the ragù.
  9. Finish with the remaining basil leaves and serve.

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