Aubergine Dhal

Serves 2

• 1 aubergine, cut in to small cubes
• 1 onion, diced
• 2 tbsp tomato puree
• 125g red lentils, washed & rinsed
• 500ml vegetable stock
• ½ tsp ground cinnamon
• ½ tsp ground coriander
• ½ tsp ground cumin
• 2 garlic cloves crushed
• 1 tbsp coconut oil
• 100g brown basmati rice

1. Preheat oven 180C.
2. In a large pan melt the coconut oil and add the garlic, onion and aubergine.
3. Cook until soft and then add the spices and tomato puree.
4. Transfer to oven proof casserole dish.
5. Add lentils and stock. Place lid on the dish and place in the oven.
6. Cook at 180C for 30 minutes (check around 20 mins to make sure it’s not too dry, if needed add a little water).
7. Meanwhile, cook the rice.
8. Serve the dhal with rice.

This is a 7 Day Reset recipe from Julie Clark Nutrition