I’m a huge Nigella Lawson fan so I’m overjoyed she’s returned with a brand new book and TV series. I love the sheer indulgence of her recipes, so when I saw her opulent version of the popular Levantine dish Fatteh, I simply had to make my own, substituting lentils in place of minced beef to make a satisfying vegetarian alternative. This is a perfect Friday night treat for the whole family to share.
- 250g puy lentils
- 1 x aubergine, diced
- 1 x red onion, finely chopped
- 250ml passata
- 2 x tsp ground cumin
- 2 x tsp ground coriander
- 1 x tsp cayenne pepper
- 1 x red chilli, finely chopped
- 1 x tsp sea salt
For the topping:
- 500g Greek yoghurt
- 5 x tbsp. tahini
- juice of 2 lemons
- 2 x garlic cloves, crushed
- toasted pine nuts
- mint leaves, shredded
4 x wholemeal pitta, cut into triangles
Cook the lentils in boiling water for 15 minutes. Drain and reserve.
Toast the pitta in the oven at 180C for 10-15 minutes.
Meanwhile, fry the onion in olive oil until just starting to colour and softened. Add the diced aubergine and cook over a medium heat for a further 10 minutes.
Stir in the spices and a tsp sea salt. Pour in the passata and leave to cook for 5 minutes.
Whilst the lentil mix is cooking, combine the yogurt ingredients together in a large mixing bowl then gently heat over a pan of boiling water. Continue to whisk until light and creamy.
Layer the pitta with the lentils and top with the yogurt. Garnish with toasted pine nuts, pomegranate and chopped mint.