Pulled Aubergine Ragu with Lentils and Walnuts

In this hearty vegetarian ragu we air-fry aubergines until they turn tender and collapse, then use their flesh to enrich a lentil and walnut ragu. (Yo...u can use an oven if you don’t have an air-fryer). To achieve the ‘meatiest’ most tender texture, try blitzing the white onion, celery and carrot in a food processor. If you don’t have one, just do your best to chop them all very finely. We served ours with our plant-based pine nut “parmesan.” Read more In this hearty vegetarian ragu we air-fry aubergines until they turn tender and collapse, then use their flesh to enrich a lentil and walnut ragu. (You can use an oven if you don’t have an air-fryer). To achieve the ‘meatiest’ most tender texture, try blitzing the white onion, celery and carrot in a food processor. If you don’t have one, just do your best to chop them all very finely. We served ours with our plant-based pine nut “parmesan.”

Prep time
20 mins
Cook time
40 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics
Contains
Dairy, Nuts, Soy, Gluten
Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics

NUTRITION PER SERVING (Read more)

508kcal
Calories
16g
Total Fat
74g
Carbs
14g
Sugars
22g
Protein
19g
Fibre
6mg
Iron
33%
 
152mg
Magnesium
36%
 
477mg
Phosporus
38%
 
1215mg
Potassium
26%
 
228mg
Sodium
10%
 
0mg
Vitamin B1
0%
0.3mcg
Vitamin B12
13%
 
0mcg
Vitamin D
0%
2.8mg
Vitamin E
19%
 
154mcg
Vitamin B9
39%
 
749mcg
Vitamin A
83%
 
19mg
Vitamin C
21%
 
4mg
Zinc
36%
 
50mcg
Vitamin K
42%
 
0.9mg
Copper
100%
 
0.3mg
Vitamin B2
23%
 
6.4mg
Vitamin B3
40%
 
0.7mg
Vitamin B6
41%
 
205mg
Calcium
16%
 
Calories: 508kcal; Total Fat: 16g; Carbs: 74g; Sugars: 14g; Protein: 22g; Fibre: 19g; Iron: 6mg (33%); Magnesium: 152mg (36%); Phosporus: 477mg (38%); Potassium: 1215mg (26%); Sodium: 228mg (10%); Vitamin B1: 0mg (0%); Vitamin B12: 0.3mcg (13%); Vitamin D: 0mcg (0%); Vitamin E: 2.8mg (19%); Vitamin B9: 154mcg (39%); Vitamin A: 749mcg (83%); Vitamin C: 19mg (21%); Zinc: 4mg (36%); Vitamin K: 50mcg (42%); Copper: 0.9mg (100%); Vitamin B2: 0.3mg (23%); Vitamin B3: 6.4mg (40%); Vitamin B6: 0.7mg (41%); Calcium: 205mg (16%)
Show more

Notes

If substituting tomato passata for tinned tomatoes, we recommend blending them first.

Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics
Contains
Dairy, Nuts, Soy, Gluten
Sign up today to unlock this recipe and 1000+ others
Join 1000s of others who are already learning how to achieve their health goals

User comments (4)

Kiran 4 weeks ago

Every one enjoyed it🤗

Lesley Last month

Really easy to make, especially if you use your airfryer for the aubergine

Siobhan 5 months ago

Nice and quick!

Nicky 5 months ago

I used leeks instead of celery and used green tinned lentils , I added 1/3 block tofu in the tomato sauce with a splash of soy sauce and added glue red wine

I used pea pasta Zenb as I only eat 2 meals aday , wow was this 👌 fabulous and a higher protien and fiber sneak

Love it !!

Related recipes for you

© 2025 The Doctor's Kitchen