Recipe: Aubergine and Red Pepper Harissa Lentil Stew

One pot meals are such a favourite right now. It’s an extra bonus if dinner is ready within 30 minutes! A quick, easy recipe should never be flavour compromised. Find comfort in this lentil stew.

I stumbled across this after having no more than 4 veggies in the fridge and well, no soy based protein. I’m an absolutely sucker for not using what I have in the larder. Especially using pulses and legumes. The best thing about stews is that you can add absolsutely anything and everything to them. So if you didn’t have an aubergine or pepper, you can adjust this recipe to whatever you have in your kitchen!

This lentil stew can be eaten on its own, with extra veggies on the side or some carbs such as brown rice or potatoes.

Servings: Approx 3
Ingredients:

1tbsp rapeseed oil

1 aubergine (sliced)

1 pepper (sliced)

1/2 onion (diced)

3 tsp Harissa spices (I used Sainsbury’s)

1 tbsp tomato purée

1 can plum tomatoes

500ml vegetable stock (I used Marigold vegan bouillon powder)

150g dry red lentils (rinsed)

Method:

  1. Heat pan on a medium heat. Add the oil and start sautéing the aubergine. Once they start to colour, add the onions and peppers.
  2. Let the onions release their aroma and brown. Now add the tomato paste and Harissa spices. Coat the vegetables well. Cool for around 3 minutes.
  3. Now add the red lentils. Stir to coat with the spices. Cook dry for 1 minute to allow the lentils to soak up the Harissa spices.
  4. Add the plum tomatoes to the pan. Using the cooking utensil, bash the tomatoes to make the smaller.
  5. Pour in the vegetable stock and mix well. Let the mixture simmer. Cook for around 20 minutes. Stir occasionally and add more water to the pan if necessary.
  6. Stew is ready when the lentils are soft and cooked.

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