Lentil & aubergine Parmentier
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This veggie take on a classic winter warmer from French food blogger Géraldine Leverd is the ultimate in comfort food make extra and store it in the freezer for days when you’re too busy to cook
Lentil & aubergine Parmentier
For the filling
- 2 tbsp olive oil
- 1 large aubergine (cut into)
- ½ in 1.5 cm cubes
- Salt and black pepper
- 2 medium yellow onions (finely chopped)
- 2 medium carrots (cut into ¼ in (6 mm) dice)
- 2 celery ribs (diced)
- 3 cloves garlic (minced)
- 3 tbsp tomato paste
- 1 tsp red pepper flakes
- ¼ cup 60 ml red wine
- 2¾ cups 660 ml vegetable broth
- 1 can tomatoes
- 1 cup 200 g dried French green lentils
- 2 bay leaves
- 2 tbsp dried thyme
For the mash
- 2 % lb (1 kg potatoes)
- 1 tbsp coarse salt
- ¼ cup 180 ml milk
- ¼ cup 60 g butter
- Salt and black pepper
- ¼ tsp ground nutmeg
- ¼ cup 25 g breadcrumbs
- To make the lentil and aubergine filling heat the oil in a large, deep skillet over medium heat. Add the aubergine and sauté for 5 minutes, or until it begins to turn golden. Add a few drops of water if it starts to stick to the pan. Season with salt and pepper and remove from the skillet.
- In the same skillet, add the onions, carrots, and celery and sauté until the onion is translucent. Add a little oil if needed. Add the garlic, cooked aubergine, tomato paste and red pepper flakes and sauté for 2 minutes.
- Pour in the red wine and deglaze the pan. Let the wine reduce slightly, then add the broth, tomatoes, and lentils. Season with salt and pepper and add the bay leaves and thyme. Let simmer for 30 to 35 minutes, until the lentils are tender. Remove and discard the bay leaves.
- Peel and cut the potatoes (starchy varieties such as russet or Yukon Gold are best) into large pieces and add them to a large pot with cold water. Bring to a boil, add the coarse salt, and let cook for 25 to 30 minutes until the potatoes are fork-tender.
- In a small saucepan, heat the milk and butter over low heat until the butter melts. Remove from the heat.
- Preheat the oven to 390°F (200°C, Gas 6) on the convection setting. Grease an 11 x 9 in (28 x 23 cm) baking dish with butter.
- Drain the potatoes and mash them, gradually adding the milk-butter mixture, mixing well to incorporate it into the potatoes. Season with salt, pepper and the nutmeg.
- Pour the lentil and aubergine filling into the prepared baking dish. Top with the mashed potatoes, evenly spreading them over the filling, then sprinkle the mashed potatoes with the bread crumbs.
- Bake for 30 to 35 minutes, until the top is golden brown. Serve warm.
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