Smoky Chipotle Lentils with Sauteed Aubergine and Courgette

Earthy green lentils coated in a blistered tomato and chipotle sauce, topped with golden sauteed courgette and aubergine.

• Chipotle Sauce
• 1 medium tomato, halved
• 8 cherry tomatoes, whole
• 1 shallot, roughly sliced
• 2 cloves garlic, peeled and smashed
• 1.5 tsp chipotle paste
• 0.5 tsp smoked paprika
• 1 tsp cider vinegar
• 0.5 tsp maple syrup
• 2 tbsp extra virgin olive oil
• 1 tsp olive oil, for blistering
• 0.25 tsp salt
• Pinch of black pepper
• Vegetables and Lentils
• 1 medium aubergine, cut into 2 cm cubes
• 1 courgette, halved lengthwise and sliced into 1 cm half moons
• 1 tin green lentils 400g, rinsed and drained
• 2 tbsp olive oil
• 0.25 tsp salt
• Pinch of black pepper
• Garnish
• 1 handful fresh coriander, roughly torn
• 1 tsp lemon juice

1. Place the 1 halved medium tomato, 8 cherry tomatoes, 2 smashed garlic cloves, and 1 roughly sliced shallot into the air fryer basket
2. Drizzle with 1 tsp olive oil
3. Air fry at 200C for 8 minutes until the tomato skins blister and char
4. Transfer the charred vegetables into the small personal jug of the KitchenAid K400 blender
5. Add 1.5 tsp chipotle paste to the blender
6. Add 0.5 tsp smoked paprika to the blender
7. Add 1 tsp cider vinegar to the blender
8. Add 0.5 tsp maple syrup to the blender
9. Add 2 tbsp extra virgin olive oil to the blender
10. Add 0.25 tsp salt and a pinch of black pepper to the blender
11. Blend on speed 4 for 25 seconds until smooth and thick
12. Set a wide frying pan over medium-high heat on the gas hob
13. Add 1.5 tbsp olive oil to the hot pan
14. Add the 1 cubed medium aubergine and 0.25 tsp salt to the pan
15. Saute for 6 minutes, stirring regularly, until tender and golden brown
16. Add the remaining 0.5 tbsp olive oil to the pan
17. Add the 1 sliced courgette to the pan
18. Saute together for 4 minutes until the courgette is tender-crisp
19. Season the vegetables with a pinch of black pepper
20. Transfer the cooked aubergine and courgette onto a plate and set aside
21. Reduce the hob heat under the pan to low
22. Pour the 1 tin of rinsed and drained green lentils into the pan
23. Pour the blended chipotle tomato sauce from the blender into the pan
24. Stir continuously for 2 minutes until the lentils are hot and coated
25. Spoon the warm saucy lentils into two shallow bowls
26. Top the lentils with the sauteed aubergine and courgette
27. Scatter the 1 handful of torn fresh coriander over the top
28. Finish with a drizzle of 1 tsp lemon juice

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