Middle Eastern Spiced Lentil Broth

Middle Eastern Spiced Lentil Broth      

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Serves 4

Full Choice 1½ pts per serving

1 large onion, finely chopped

1 tsp ground cinnamon

1 tsp ground cumin

1 tsp ground coriander

850 ml veg stock

115g raw red lentils

1 x 400g tin chopped tomatoes with garlic

salt & pepper

4 baby aubergines or 1 large, diced

2 tbsp freshly chopped coriander

Put onion into a large pan with the spices and 150ml of the stock.  bring to the boil, cover and simmer 5 mins.

Stir in the lentils, remaining stock and tomatoes and season well.  Bring to the boil, cover and simmer gently for 45 mins.  Keep the heat low and stir occasionally to prevent the lentils from sticking to the pan.

Add the aubergines and continue to simmer for 15 mins until tender and thick.

Adjust seasoning and serve, sprinkled with the fresh coriander.