The days are getting shorter and shorter and shorter and there’s a dusting of snow on the hills over Beauly. Time to get the woolly hats out of their hiding place. There’s a lot of folk around here who aren’t too happy about this but I like my woolly hats and I like cosy nights at home. Winter’s entrance is fine by me.
This is a side dish I’ve been making a lot recently. We usually eat it with lamb chops but there’s not much it doesn’t taste good with.
Puy Lentils with Aubergine and Red Onion
2 red onions, cut into sixths and tossed with olive oil and seasoning
2 aubergines, cut into 2cm chunks and tossed with olive oil and seasoning
1 cup puy lentils
2 garlic cloves
2 bay leaves
1 whole cooking onion
Handful of parsley, chopped
- Heat the oven to 200 oC. Spread the aubergine and onion out on two separate baking trays and roast for 25 – 35 minutes, moving around occasionally. The aubergine should be golden brown and the red onion should be just beginning to caramelise.
- Meanwhile, add the lentils, garlic cloves, bay leaves and whole onion to a pan of cold water. Bring to the boil, reduce heat and simmer until lentils are just tender (20-25 mins). Drain and remove the bay, garlic and onion.
- Toss the lentils with a little olive oil and a decent dash of balsamic vinegar. Add the aubergines, onions and parsley and mix carefully with a large spoon.