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Ingredients

  • 1 bulb garlic, left in skin
  • 2 tbsp olive oil
  • Large aubergine, chopped into large chunks
  • 2 medium white onions, peeled and quartered
  • 1/2 cauliflower, broken into large pieces
  • 1 tsp ground cumin
  • 1 tsp dried parsley
  • 1/2 tsp smoked salt or smoked paprika (optional but can add great taste)
  • 75g mung dal (or use other lentils)
  • 1 litre vegetable stock
  • 1 tbsp tahini
  • Juice from half a lemon

        Method

        1. Preheat oven to 190°C/370°F/gas mark 5.
           
        2. Place garlic in a large roasting dish and drizzle with half the oil. Roast for 20 minutes.
           
        3. Add the aubergine, onion and cauliflower. Drizzle with the rest of the oil and continue to roast for 30–45 minutes. Half way through add the cumin and parsley.
           
        4. Once cooked, remove from the oven and allow to cool. When cool enough to handle, remove soft garlic cloves from the bulb and set aside.
           
        5. While the vegetables are roasting, cook the lentils in the vegetable stock. Timings may vary so check packet instructions.
           
        6. When the lentils are cooked add contents from the roasting dish and blend until smooth. Add a little extra stock if required.
           
        7. Add tahini and fresh lemon juice at the end for taste.
           

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        Recipe details

        Serves: 4

        Prep time: 0 hr

        00 mins

        Cook time: 1 hr

        05 mins

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