So this dish is a twist on Ottolenghis aubergine lentil Dahl, however instead of having a curry influence I changed it to have tastes of the Mediterranean. The slow cooked lentils worked perfectly in this interpretation, combining nicely with the tomatoey herby sauce. I decided to make some crispy hassle back, garlic and rosemary potatoes to go alongside this dish, which complemented the sauce perfectly. You could also serve with mashed potatoes or rice, or even a larger serving just on its own.
I highly recommend this dish, as it packs full or good protein for you from the lentil. It is also a fun dish to make, as not only do you get 10/10 satisfaction for the way that it tastes, it also looks incredible, for a show stopping dish for a dinner party. Simply wow your guests into eating a vegetarian meal thats fit enough for a king. To make this dish completely vegan simply remove the Worcestershire sauce. For more exciting vegetarian and vegan recipes please get me out on Instagram :) Bon appetite!