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Creamy tomato and harissa lentils with brinjals

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Creamy tomato and harissa lentils with brinjals

30 minutes

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Creamy tomato and harissa lentils with brinjals

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

6 cloves garlic
¼ cup olive oil
1 T Woolworths harissa spice mix
2 x 400 g cans cherry tomatoes
8 baby brinjals, halved
2 T olive oil
1 x 400 g can lentils, drained and rinsed
½ cup cream
parsley, freshly torn, for serving

Method

1. Preheat the oven to 200°C.

2. Finely chop 6 cloves garlic and gently fry in ¼ cup olive oil until golden. Add 1 T Woolworths harissa spice mix and cook for 10 seconds, then remove half the oil-and-spice mix from the pan and set aside. Add 2 x 400 g cans cherry tomatoes to the same pan and simmer for 20 minutes, then season to taste.

3. Meanwhile, fry 8 halved baby brinjals in 2 T olive oil in another pan until chargrilled on both sides. Remove from the pan and place in a baking dish, season and roast for 10 minutes until soft.

4. Stir 1 x 400 g can drained and rinsed lentils and ½ cup cream into the tomatoes.

5. Serve with the brinjals and freshly torn parsley.

Browse more vegetarian recipes here.