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Middle Eastern rice and lentils with harissa aubergine recipe

Middle Eastern rice and lentils with harissa aubergine recipe

29 ratings

Take your tastebuds to the Middle East with subtly spiced rice and lentils teamed with chargrilled harissa aubergines, ready to eat in 40 minutes and perfect for vegetarians. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 322 calories / serving
  • Healthy
  • Vegetarian


  • 3 tbsp olive oil
  • 2 onions, finely sliced
  • knob of butter
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 250g (8oz) cooked rice
  • 1 x 250g pouch microwavable puy lentils
  • 3 tbsp harissa paste
  • 2 large aubergines, sliced into 1cm (1/2in) thick rounds
  • handful fresh parsley, roughly chopped
  • Greek-style yogurt, seasoned, to serve (optional)

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    3g 17%
  • Sugars

    8g 9%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 41.9g Protein 10.8g Fibre 6.2g


  1. In a frying pan, heat 1 tbsp of the oil. Add the onions and cook, over a medium heat, for 20 minutes, stirring until softened and golden. Add the butter 2 minutes before the end of the cooking time and, once it has melted, stir in the cumin and paprika and cook for 1 minute more.
  2. Remove a third of the onions from the pan and set aside. Add the rice and lentils to the pan with a good splash of water. Cover and cook for 2-3 minutes, then remove the lid and continue cooking for a further minute.
  3. Meanwhile, heat a griddle pan over a medium-high heat. Mix together the remaining oil and harissa, and then brush over the aubergine slices. Cook, in batches, for 2-3 minutes on each side, until tender and slightly charred.
  4. Divide the rice and lentil mixture between 4 bowls and top with the aubergine slices and reserved fried onions. Scatter over the parsley and serve with the seasoned yogurt for drizzling over, if you like.

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