Ingredients


2 cups cooked dark lentils


1 medium aubergine


2 medium carrot


2 medium tomatoes


1 large white sweet onion


2 garlic cloves, minced


2tbs olive oil


few springs of thyme


sea salt , pepper


loosely packed cup of mixed chopped herbs (dill, parsley, coriander, chives)


juice of 1 lemon


Hummus to serve


Method


Preheat the oven to 180C.


Cut the aubergine, carrots and onions and tomatoes into cubes.


Put them into a large bowl, add minced garlic, thyme, sea salt, pepper and a spoon of olive oil.


Mix well and spread it on a baking sheet.


Bake it for 20-30 minutes until slightly browned on the edges and the carrots are soft.


In a large bowl mix the cooked lentils with grilled vegetables, add the herbs and the remaining olive oil.


Season to taste with salt and pepper add a squeeze of lemon if you like.


Serve it with Hummus or tahini and warm bread.