The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chipotle aubergine & lentil stew with rice
Aubergines and lentils are a match made in heaven in this super-filling Mexican stew. They’re cooked with onion and green pepper in a tomato sauce rich with garlic, chipotle paste and smoked paprika, served over fluffy basmati rice with a sprinkling of spring onion.
Plants 7
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 140g brown rice (100% Brown Rice)
- 1 tsp cumin seeds
- 2 aubergine
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 tbsp smoked paprika
- 4 spring onion
- 1 onion
- 1 pepper
- 2 garlic clove
- 200g passata (tomatoes, salt, citric acid)
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 482
Protein: 16g
Carbs: 92g
Fat: 5.4g
Ingredients
- 3 aubergine
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 tbsp smoked paprika
- 280g brown rice (100% Brown Rice)
- 6 spring onion
- 2 onion
- 2 pepper
- 4 garlic clove
- 2 tsp cumin seeds
- 400g passata (tomatoes, salt, citric acid)
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 438
Protein: 13g
Carbs: 86g
Fat: 5.0g
Chipotle aubergine & lentil stew with rice
Aubergines and lentils are a match made in heaven in this super-filling Mexican stew. They’re cooked with onion and green pepper in a tomato sauce rich with garlic, chipotle paste and smoked paprika, served over fluffy basmati rice with a sprinkling of spring onion.
Cook time:
35 mins
Cuisine:
Mexican
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Before you start
- Roasting tray
- Saucepan
- Large non stick frying pan
Bake the aubergines
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Dice the aubergines into 2cm chunks, put them on a baking tray lined with a large piece of foil and spritz with cooking spray.
- Coat the aubergine with half the chipotle (to taste) and sprinkle over half the paprika. Close up the foil to form a parcel and bake for 25 mins.
Cook the rice
- Meanwhile, cook the rice in boiling water for 25-30 mins, then drain.
Prep the veg
- At the same time, thinly slice the spring onions, and peel and finely dice the onions. Deseed the peppers and dice into 1cm squares. Peel and crush the garlic.
Sizzle & spice
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers and cumin seeds for 5 mins.
- Add the garlic, the remaining chipotle (to taste) and paprika and cook for 3 mins.
Get saucy & serve!
- Tip in the passata and the lentils and their water. Crumble in the stock, pour in 150ml water (250ml for 4 portions) and stir well, then simmer for 5 mins.
- Add the aubergine chunks and half the spring onions and simmer for 2 mins.
- To serve, spoon the stew onto the rice and sprinkle over the remaining spring onions.