Tomatoey Aubergine Olives and Lentils with Hummus (Vegan)
Full of flavour, lots of vegetables, fibre and protein, these bowls of Tomatoey Aubergine Olives and Lentils with Hummus are the perfect midweek meal. With lots of colour and variety, they are great for meal prep and taste delicious.
I love everything about this bowl and while it has a couple of components, they are all simple to make and really deliver on flavour. The hummus is my classic recipe that I come back to time and time again, with garlic, cumin and lemon, while the toasted aubergine on top adds tons of texture and turns so lovely and charred in the oven. The rest of the recipe is made with up the tomato lentils and olives which are full of Mediterranean flavours and comes together in one pan with just a handful of (mainly) store cupboard ingredients. Add on some flatbread, herbs and this bowl is a dream.
Why will I love this recipe?
This recipe is so good:
- Richly flavoured with Mediterranean herbs
- Smokey and delicious with paprika
- Made with mainly store cupboard staples
- With olives and pimiento peppers for maximum flavour
- Combines a mix of textures, colours, temperatures and flavours
- Every component works so well together
- With a rich tomato sauce packed with lentils
- Creamy dreamy homemade garlic and lemon hummus
- Lots of roasted tender chunks of spiced aubergine
- Mopped up with flatbreads
- Can be made ahead of time
- Great for meal prep
- High in fibre (lots of veggies)
- High in protein (lentils and chickpeas in the hummus)
- Full of gut healthy ingredients
- Naturally plant-based, egg-free and dairy-free
- Gluten-free and nut-free
- Everyone will love this
- Enjoy for lunch or dinner
If you already love the sound of this recipe, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the hummus:
- Chickpeas: I love the Bold Bean Co chickpeas which are so plump and juicy and make for the creamiest of hummus.
- Runny smooth tahini: the best tahini is runny and smooth with 100% sesame seeds. Look in the world food aisles for the best buys.
- Lemon juice: for tang.
- Extra virgin olive oil: the better the quality of olive oil, the better the taste of the hummus.
- Ground cumin: this is so good in hummus.
- Garlic: to add flavour.
- Salt and pepper: to season.
As for the roasted aubergine:
- Aubergine: chopped into chunks.
- Olive oil: or your preferred cooking oil.
- Sweet smoked paprika: for lots of flavour.
Finally, for the tomatoey lentils:
- Onion and garlic: as the base.
- Spices: sweet smoked paprika, cumin and mixed herbs.
- Olives: these are from Fragata and I love the garlic stuffed ones which have lots of extra flavour.
- Roasted jarred peppers: I use the Pimiento Piquillo Peppers from Fragata which have so much flavour. Dreain them and then chop up to add into the sauce.
- Cooked puy lentils: or use cooked green lentils, too.
- Chopped tomatoes in a tin: 100% tomatoes.
- Balsamic vinegar: to add depth of flavour.
- Maple syrup or honey: to balance out the vinegar tang.
- Dairy-free yoghurt: make sure this is creamy, thick and unsweetened like Cocos Organic coconut yoghurt or NUSH original yoghurt.
- Fresh herbs: like parsley or try coriander or oregano.
- Sesame seeds: to sprinkle on top for texture.
- Flatbreads: I love to make my own using this recipe here, or use shop-bought ones.
Is this gluten-free and nut-free?
This is naturally gluten-free (check your flatbreads are GF) and also nut-free.
How do I make this?
There are a few steps to make this dish:
- Make the hummus: add the ingredients to a blender (I use the beast blender) and process until smooth.
- Chop up the aubergine and toss with the spices: and roast until tender.
- Heat a large non-stick pan: and fry off the onion and garlic.
- Add in the spices: and fry off until fragrant.
- Pour in the rest of the ingredients: and allow to simmer.
- Stir through the yoghurt: and warm through.
- Spoon the hummus into bowls: I like to smear it on the side.
- Pile in the tomatoey lentils: and top with the aubergine.
- Spoon over the aubergine: and serve with flatbreads.
How long will it last?
Once plated up, best enjoyed straight away. Or, keep the hummus in a sealed container in the fridge for 3-5 days, the aubergine in a separate container in the fridge for 3-5 days and the tomatoey lentils also in a separate container for 2-3 days. The tomatoey lentils can be frozen for 1 month then allow to defrost before warming back up.
What other recipes can I try?
For more warming recipes:
- Creamy High Protein Pumpkin Pasta
- Golden Chickpea Dahl with Roasted Aubergine
- Roasted Vegetable Gnocchi Traybake
- Smokey Chipotle Butterbeans with Herby Tahini
- Quick Tahini Tofu Ramen Noodles
Tomatoey Aubergine Olives and Lentils with Hummus (Vegan)
Full of flavour, lots of vegetables, fibre and protein, these bowls of Tomatoey Aubergine Olives and Lentils with Hummus are the perfect midweek meal. With lots of colour and variety, they are great for meal prep and taste delicious.
Ingredients
For the Hummus:
- 1 tin chickpeas (240g drained weight, plus liquid)
- 60g runny smooth tahini
- 1 tbsp lemon juice
- 1-2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 garlic clove, peeled
- Salt and pepper
For the Roasted Aubergine:
- 2 aubergines (medium-sized)
- 2 tbsp olive oil
- 1 tsp sweet smoked paprika
For the Tomato Olive Sauce:
- 1 tbsp olive oil
- 1 red onion, small dice
- 2 large garlic cloves, crushed
- Spices: 1 tsp sweet smoked paprika, 1 tsp ground cumin, ½ tsp mixed herbs
- 100g Fragata Manzanilla Olives Stuffed with Garlic, drained weight, in ½
- 100g Fragata Pimiento Piquillo Peppers, drained weight, chopped
- 240g pouch cooked puy lentils
- 1 tin chopped tomatoes (400g)
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup or honey
- 60g thick dairy-free yoghurt
- Fresh parsley, sesame seeds, flatbreads, to serve
Instructions
- Start with the hummus. Drain the chickpeas, saving the liquid and add all the chickpeas with 60ml of the reserved liquid to a blender. Add in the rest of the ingredients and blend until creamy and smooth. Season with salt and pepper and store in a sealed container for up to 1 week.
- For the aubergines, preheat the oven to 180Fan/200ºC and have a large baking tray to hand. Chop the aubergine into bite-size chunks and toss with the olive oil, paprika, some salt and pepper. Roast for 20 minutes until tender and starting to crisp up, tossing halfway through.
- For the olive sauce, heat the olive oil in a large frying pan and once hot, add the onion and garlic. Sautee for 5 minutes, until soft and then add the spices with salt and pepper. Fry for 1 minute, until fragrant.
- Now add the chopped olives, pimiento peppers, lentils, tomatoes, balsamic vinegar and syrup and stir well.
- Cover and bring to a gentle simmer. Cook with a lid on for 15 minutes, until saucy. Now stir in the yoghurt.
- To serve, spread some hummus on plates or bowls and spoon over the saucy olives. Top with the roasted aubergine, some extra tahini, parsley and sesame seeds. Enjoy straight away.
- Keep leftover aubergine and olive sauce in separate containers in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up in the pan.
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Stay in touch
I look forward to heating what you think of these bowls of Tomatoey Aubergine Olives and Lentils with Hummus so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With hummus love x
p.s. this recipe was first made with Fragata who I love. This recipe post is not sponsored and all opinions are my own.
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