Creamy tomato and harissa lentils with brinjals

Creamy tomato and harissa lentils with brinjals

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Heart friendly Meat-free Pescatarian
  • 10 minutes
  • 30 minutes
  • Woolworths Bellingham Strawberry Rosé 2018

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

Cooking Instructions

Preheat the oven to 200°C.

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.

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.

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

Serve with the brinjals and freshly torn parsley.

Browse more vegetarian recipes here.

Hannah Lewry Recipe by: Hannah Lewry
View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

Social Media

Related Recipes

Comments