Aubergine And Lentil Hotpot Recipe | Vegan Recipes | Tesco Real Food

Ingredients

• 3 tbsp olive oil
• 1 onion, finely sliced​
• 1 large carrot, scrubbed clean and finely chopped
• 4 large garlic cloves, finely crushed
• 1 tsp dried oregano
• 1 tsp ground cinnamon
• ¼ tsp smoked paprika, plus a pinch
• 2 tbsp Grower’s Harvest tomato purée
• 1 large aubergine, cut into 1cm chunks
• 400g tin finely chopped tomatoes
• 400g tin green lentils, drained and rinsed
• 400g baby potatoes, cut into 1-2mm thin slices
• 30g flat leaf parsley, finely chopped