Spicy Lentil and Aubergine Pasta
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A quick pasta dish that is easy to make with minimal waste, makes a super delicious mid week meal! You can substitute the aubergine for different vegetables and use what needs cooking! Recipe from the Every Day cookbook from Deliciously Ella.
You’ll need 2 saucepans
Serves 6
Ingredients (when in italics available from the van)
2 aubergines
1 red pepper
2 x 400g can of chopped tomatoes or fresh if available
1 tablespoon tomato puree
1/2 dried chillies (approx 8p)
2 teaspoons smoked paprika (approx 10p)
3 teaspoons cumin seeds (approx 23p)
2 teaspoons tamari / soy sauce (approx 20p)
2 garlic cloves finely chopped
100g lentils ( red split or dark speckled lentils 35p)
2 teaspoons tahini
500g pasta of choice (£1.75 wheat pasta, £2.50 spelt pasta, £3.85 corn pasta)
Total cost from Incredible Bulk approx £2.71 - £4.81 /£0.45 - £0.80 pp
Method
Slice aubergines and red pepper into small bite-sized pieces and place in large saucepan with all remaining ingredients except the tahini and pasta. Pour in 350ml of boiling water.
Place over a medium heat, return to boil and then reduce to simmer for 20-25 mins until lentils are cooked.
Meanwhile cook pasta about 10mins before the lentils are ready.
Once cooked drain pasta and stir into lentil sauce and stir in tahini to finish.
Zero Waste Tips
Remember to clean and recycle your tin cans, recycling aluminium takes 95% less energy than producing it from its raw materials and the recycling process generates only 5% of the greenhouse gas emissions. Aluminium can be endlessly recycled making it a great packaging material. Read more about aluminium here.
Try making your own tahini from package free sesame seeds!
If you don’t have puy lentils in the cupboard red lentils work well too.