Soak your lentils in some cold water whilst you wash and chop your tomatoes, courgettes, aubergine and onion.
Heat oil in a large pot to medium, add your aubergine with some salt. Fry for a few mins and then reduce and cover to allow it to sweat for 10 mins.
Once the aubergine has softened, raise the heat again, adding your garlic, courgette, tomatoes and drained lentils. Then add your passata and water and bring to boil.
Add all your herbs and spices, reduce heat to low and cover with lid to simmer for 20 mins.
Once the lentils have thickened, turn the heat off and mix in your lemon/lime juice and zest. Let sit for 10 mins then serve equally with a wedge of lemon, topped with some oregano and some crusty bread (optional). Enjoy!
I followed it exactly as written and it turned out perfectly.