Instructions: Cook the aubergine, potato and carrots in boiling water for 10 minutes, then drain. Fry the onion and garlic in 30ml/2tbsp oil for 5 minutes until soft. Add the remaining oil and continue to cook for 5 minutes. Add the ginger, balti paste and tomato puree. Fry for 3 minutes. Meanwhile, cook the lentils for 10 minutes in just enough boiling water to cover, topping up with water as necessary. Transfer all ingredients except beans to a large saucepan. Bring to the boil, cover and simmer for 15 minutes. Then add beans and simmer for a further 5 minutes. Serve.

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