Ingredients
- 1 aubergine, diced
- 2 large courgettes, chopped finely
- 1 onion, diced
- 125g red lentils
- 1 pack cherry tomatoes, halved
- 1 tsp cinnamon
- 1 tsp dill
- salt and pepper, to taste
- zest and juice of 1 lime
- 1 tsp harissia spice
- juice of half a lemon, other half cut into wedges
- oregano
- frylight/oil
- 1 chilli, to top (optional)
- 1 tbsp garlic paste
- ½ carton passata
- 700ml water
Instructions
- 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.