Italian Lentil Bowl with Roasted Vegetables and Passata Dressing

• 160 g Dried green lentils
• 1 medium Aubergine, firm and glossy
• 1 medium Courgette, firm
• 250 g Cherry tomatoes, ripe
• 4 tbsp Extra virgin olive oil
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 2 cloves Garlic
• 150 ml Tomato passata
• 12 leaves Fresh basil
• 30 g Parmesan

1. Heat the oven to 220°C (430°F). Cut the aubergine and courgette into bite-sized chunks, then tip onto a baking tray with the cherry tomatoes.
2. Drizzle the vegetables with 2 tbsp of the extra virgin olive oil, then season with 0.5 tsp of the fine sea salt and the black pepper. Roast for 25 to 30 minutes, turning once, until the aubergine is tender and the tomatoes have blistered.
3. Meanwhile, rinse the dried green lentils and add to a saucepan with plenty of water and 0.5 tsp of the fine sea salt. Bring to the boil, then simmer for 18 to 22 minutes until tender but still holding their shape. Drain well in a colander.
4. Finely grate or crush the garlic into a mixing bowl, then whisk in the tomato passata, the remaining 2 tbsp extra virgin olive oil, and the remaining 0.25 tsp fine sea salt. Taste and adjust with a little more black pepper if you like.
5. Divide the warm lentils between two bowls and top with the roasted vegetables. Spoon over the passata dressing, then tear over the fresh basil and finish with shaved parmesan.

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