Instructions

1. Heat oil in a medium size pot and fry the aubergine for 2 minutes until lightly browned and softened
2. Add the leeks and fry for 2 minutes
3. Add the garlic, rosemary & fry for 30 seconds
4. Blend the broth with the chipotles and add to the pan
5. Add the tomatoes & lentils, cover with a lid and simmer gently for 25-30 minutes until lentils are cooked and soft
6. Season to taste, serve in a bowl and top with a little yoghurt and chopped coriander

NOTES

• Serve on its own, with rice or bread

About Ismaeel Razavi

A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.