Puy Lentils with Aubergine and Red Onion

The days are getting shorter and shorter and shorter and there’s a dusting of snow on the hills over Beauly.  Time to get the woolly hats out of their hiding place.  There’s a lot of folk around here who aren’t too happy about this but I like my woolly hats and I like cosy nights at home. Winter’s entrance is fine by me.

This is a side dish I’ve been making a lot recently.  We usually eat it with lamb chops but there’s not much it doesn’t taste good with.

Puy Lentils with Aubergine and Red Onion

2 red onions, cut into sixths and tossed with olive oil and seasoning

2 aubergines, cut into 2cm chunks and tossed with olive oil and seasoning

1 cup puy lentils

2 garlic cloves

2 bay leaves

1 whole cooking onion

balsamic vinegar

Handful of parsley, chopped

  • Heat the oven to 200 oC.  Spread the aubergine and onion out on two separate baking trays and roast for 25 – 35 minutes, moving around occasionally.  The aubergine should be golden brown and the red onion  should be just beginning to caramelise.
  • Meanwhile, add the lentils, garlic cloves, bay leaves and whole onion to a pan of cold water.  Bring to the boil, reduce heat and simmer until lentils are just tender (20-25 mins).  Drain and remove the bay, garlic and onion.
  • Toss the lentils with a little olive oil and a decent dash of balsamic vinegar.  Add the aubergines, onions and parsley and mix carefully with a large spoon.

12 thoughts on “Puy Lentils with Aubergine and Red Onion

  1. I was just thinking how I’m totally happy with winter this year. I thought I’d feel the same sadness about the nights closing in earlier as I usually do but I haven’t at all. This looks lovely; I’m liking the way you don’t have too many lentils in there.

  2. anything with puy lentils are good with me-i am just not in a cooking phase at the moment-however we did have some fab prawns and fish on the BBQ at the coast this week-everything tastes better when you are on holiday and have longer to savour it!

  3. Pingback: Brrrrr: beavers, birds and a bundle of letters – Scottish Roundup

  4. This is lovely Wendy. I can imagine eating as is, nothing else required. After our winter, I’m thoroughly enjoying spring and the early signs of summer on our side of the world, but I know that by March next year I’ll be ready for autumn and even winter. There’s beauty, delight and something to look forward to in each of the seasons.

  5. Cooked this last night – was delicious and looked so attractive served in white bowl. Roasted chicken breast fillets tossed in ground fennel, chilli flakes and olive oil made this a substantial meal. Thank you – great recipe.

  6. Pia K: oh yeah, it IS delicious with haloumi. I tested this combination yesterday (had to do something about the lonely piece of haloumi that was sitting in our fridge) and it has my heartfelt seal of approval.

  7. Just discovered your blog, and this recipe looks gorgeous. Do you use the skinny Asian eggplants, or normal Italian ones for this recipe? Looks like the former might be easier to cut and roast… thanks for the great format and procedure!

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