Lentil Bademjan


A hearty stew of aubergine, lentils, saffron, dried limes and spices in a rich tomato sauce.

We’ve taken a classic heritage stew, Gheymeh Bademjan... and made it vegan! Originating from Esfahān it is considered one of the oldest dishes in Iranian cuisine, having roots in ancient Persia.

420g | Gluten Free | Dairy Free | Veggie | Vegan   

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Aubergines (30%), chana dal chana dal (lentils / split chickpeas) (18%), tomato puree, rapeseed oil, white onions (15%), crushed tomato, dried limes and powder (may contain traces of sulphur dioxide), turmeric, our homemade Persian advieh spices (coriander seeds, dried rose petals, cinnamon, cumin, cardamom, cloves, nutmeg), saffron, salt, vegetable stock (onions, carrots, bay leaves, black peppercorn), ground black pepper, cinnamon powder.

For allergens, please see ingredients in bold. This product is produced in a kitchen that handles nuts, peanuts, sesame and allergens. Despite our best efforts, traces may be present.

Nutritional information

Per 100g
Energy (kj) – 408
Energy (kcal) – 99.7
Fat (g) – 2.6
of which saturates (g) – 0.2
Carbohydrate (g) – 15.4
of which sugars (g) – 4.9
Protein (g) – 6.3
Salt (g) – 0.23
Fibre (g) – 4.0

Cooking instructions

Remove sleeve. Place in microwave and heat for 7 minutes (800w) or until piping hot. Stir dish half way through cooking.

Pre-heat your oven to 200°C / 180°C fan / gas mark 6. Remove sleeve. Cook for 35 - 40 minutes until piping hot. Remove lid and stir.

Make sure your food is piping hot before eating!

Pair it with

Saffron Rice

Tasting notes

Lentil, Aubergine, Tomato, Dried Lime, Tangy