Lunchbox: Aubergine & Tomatoes with Lentils

This lunch is ridiculously easy. The lentils take a bit of time to cook but they are great because you can make a huge batch for the week! Heat this up or keep cold – great either way!


500g Green Lentils

2 x Aubergine, cut into chunks

250g cherry tomatoes

1/4 tsp cinnamon

2 x white onion, finely sliced

(Optional) 150g Mozzarella, cut into cubes

Greek or coconut yogurt

Chilli flakes


Cook the lentils to packet instructions.

Add the aubergine to a pan, drizzle with olive oil and roast in the oven about 180 degrees celsius for 40 minutes. 

When this is cooked, in a pan, fry the onions with the cinnamon. When these are soft add the tomatoes and let these cook. Squidge them a little bit to release some of the juices. Add the aubergine and stir around. Add the mozzarella if using and let this melt just a little bit.


When the lentil are cooked, stir in a some chilli flakes. Portion up some lentils with some aubergine onion mix into Tupperware’s!


Serve with some greek yogurt and some fresh mint if you fancy it!


Love, A x

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