Harissa Aubergine & Lentils

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Aubergine(2)
• Harissa paste(2 tbsp)
• Tomato paste(1 tbsp)
• Cumin(2 tsp)
• Smoked paprika(1 tsp)
• Green Lentils(250 g)
• Canned tomatoes(400 g)
• Vegetable Broth(750 ml)
• Spinach(120 g)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Dice the {Onion}, finely chop the {Garlic}, cut the {Aubergine} into bite-size pieces, chop the {Fresh parsley}, and halve the {Lemon}.

   ~10 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion} and {Aubergine} with the {Salt} and cook until softened and lightly golden at the edges. Stir in the {Garlic}, {Harissa paste}, {Tomato paste}, {Cumin}, and {Smoked paprika} for the last minute.

   ~10 min

3. 3

   Add the {Green Lentils}, {Canned tomatoes}, {Vegetable Stock}, and {Black pepper}. Bring to a boil, then lower the heat and simmer, partly covered, until the lentils are tender and the stew has thickened.

   ~18 min

4. 4

   Stir in the {Spinach} and cook until wilted. Squeeze in half the {Lemon} and stir through most of the {Fresh parsley}. If needed, simmer briefly to keep the stew thick and spoonable.

   ~2 min

5. 5

   Ladle into bowls and finish with the remaining {Fresh parsley}. Serve with the rest of the {Lemon} alongside for squeezing over.

   ~0 min