Lentils make the perfect weeknight dinner when I want something healthy and hearty. Finished with a creamy harissa yoghurt and lemon, this is best served mopped up with crusty bread.
Serves 4
INGREDIENTS
2 tbsp olive oil
1 red onion, finely diced
2 cloves of garlic, minced
½ tsp ras el hanout
½ tsp paprika
1 tsp ground cumin
225g / 1 cup black lentils (beluga or other)
100g green beans, trimmed
1 can diced tomatoes
725ml / 1.5 cups veg stock
1 lemon, zested and juiced
Harissa Yoghurt:
1 tbsp harissa paste
½ tsp salt
150g plant-based yoghurt
METHOD
1. Heat a deep frying pan with the olive oil over a low/medium heat. Cook the onion until softened and lightly caramelised. Then add the garlic and spices, frying for a few minutes until fragrant.
2. Add the lentils, chopped tomatoes and veg stock, bring everything to a simmer and partially cover with a lid.
3. After 15 mins, add the green beans, recover with the lid and cook for another 10 mins until the beans are cooked and the lentils are soft but still holding their shape. Add a splash of water if they are too dry, you want them to have a creamy, porridge like consistency. Add the lemon zest and juice, then taste and season with salt and pepper.
4. In a small bowl, mix the harissa paste with the yoghurt and salt. Drizzle all over the top of the lentils and serve.