Middle Eastern rice and lentils with harissa aubergine recipe

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

  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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  • Ingredients

  • 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)
  • Energy 1345kj 322kcal 16%
  • 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


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