Rice and lentil bake with aubergine and tomatoes
Serves 2-3
100g white rice
75g red lentils
1 veggie stock cube
120g spinach
1tbsp oil
1/2 onion, diced
2 cloves garlic, minced
1/2tsp ground cumin
1/2tsp ground coriander
1tsp paprika
1/2 medium aubergine, sliced
2 medium tomatoes, sliced
Place the rice and lentils in a pan, and add enough water to comfortably cover. Crumble in the vegetable stock cube and boil for 10-15 minutes, or until they are almost fully cooked. You may need to add a dash more water if the mixture begins to dry out. For the last few minutes of cooking, stir regularly and turn the heat up and cook until the mixture is very moist, but with no excess liquid. Add the spinach to the hot rice, and stir to combine.
Meanwhile, heat 1tbsp oil in a frying pan and, over a medium heat, cook off the onion and garlic for 5 minutes. Add the spices and, stirring constantly, cook for another 2-3 minutes until the spices are fragrant. Add this mixture to the rice.
Lay the slices of aubergine in a single layer in the same frying pan (you may need to add a dash more oil). Cook over a medium-low heat for a few minutes each side.
Lay half of the aubergine slices in the bottom of a lightly greased baking dish, and top with the rice mixture. Add the remaining aubergine and the sliced tomatoes, and bake at 190°C (Gas Mark 5 / 375°F) for 45 minutes.
