Prep Time 10 minutes - Total Time 45 minutes - Serves 2
I love love lentils, and I often have them with some good quality sausages, with confit duck legs or with salmon wrapped in pancetta. But for this recipe I thought I would replace the meat with chickpeas instead and it was mega.
Ingredients
1 small carrot, diced.
1 small onion, diced.
1 stick of celery, diced.
1 small courgette, diced.
2 tsps of rose harissa.
200 g green lentils.
1 chicken or veg stockpot.
400 g tinned chickpeas.
2 handful of fresh spinach.
3 tbsps of Greek yoghurt.
1 handful of fresh parsley, roughly chopped.
Method
In a frying pan heat, a drizzle of olive oil add the veg, a pinch of salt and cook over a medium to low heat for around 8-12 minutes until the onions begin to soften. Then add 2 tsp of the harissa, mix well and cook for a further 2 minutes.
Tip in the lentils, the stockpot and mix well. Pour in enough water to cover. Bring up to a boil then lower the heat and simmer with a lid for 20 minutes or till the lentils and veg are tender. You want most of the liquid gone, but keep an eye on it while it’s simmering and if need be add a touch more water.
Once the lentils and veg are done add the spinach and chickpeas and mix, pop the back on and give it 8-10 to warm the peas up and to allow the spinach to wilt.
While you are waiting for the spinach and chickpeas make a quick harissa yoghurt to drizzle over the finished dish. Simply combine the remaining tsp of harissa with the yoghurt and a pinch of salt.
Once done, check for seasoning, sprinkle with the fresh parsley, drizzle the harissa yoghurt, take to the centre of the table and serve with some flatbreads.