What are the main ingredients in Harissa Lentil Shakshuka?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional), Egg/s (optional)

What is the nutritional information of Harissa Lentil Shakshuka?

Calories: 1106, Carbs: 165 grams, Fat: grams, Protein: 51.8 grams, Sugar: 33.3 grams, Salt: 2073 grams

How do I prepare Harissa Lentil Shakshuka?

SAUCY BASE: Boil the kettle. Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 2-3 minutes until soft, shifting occasionally. Add the green pepper pieces and fry for 1-2 minutes, shifting occasionally. Add the grated garlic, the harissa paste, the tomato paste, and the dried chilli flakes (to taste). Fry for 1 minute until fragrant, shifting constantly. BOILING AWAY: When the garlic is fragrant, pour in 500ml of boiling water, the cooked chopped tomato, the rinsed red lentils, and ½ the chopped oregano into the pan. Bring up to a simmer. Reduce the heat and pop on the lid. Cook for 10-12 minutes until the lentils are soft, stirring occasionally. Add more water if the sauce reduces too quickly. EGGPLANT, AUBERGINE OR BRINJAL?: Place a pan over medium heat with a drizzle of oil. When hot, add the aubergine chunks and fry for 5-6 minutes until cooked through. When the lentils have 1-2 minutes remaining, stir through the fried aubergine. Season with a sweetener of choice, salt, and pepper. OPTIONAL STEP: Return the pan to a medium-high heat with a drizzle of oil. Crack in 2 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. TOASTED BAGUETTE: Smear the baguette rounds with butter or drizzle with oil. Return the pan to a medium heat. When hot, add the baguette rounds cut-side down and toast for 1-2 minutes on both sides until starting to brown. TIME TO DINE!: Dish up a generous helping of the lentil shakshuka. Crumble over the drained feta and top with the fried egg (if using!). Garnish with the remaining oregano. Serve the toasted baguette rounds on the side for dunking. Enjoy, Chef!

What should be prepared from my kitchen to make Harissa Lentil Shakshuka?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional), Egg/s (optional)

Harissa Lentil Shakshuka

This lentil-forward, lip-smacking shakshuka dish is packed full of delicious veggies and topped with a crown of crumbled feta. Enjoyed with a toasty baguette round, this recipe is sure to become one of your favourites!

Harissa Lentil Shakshuka

with Danish-style feta & a toasted baguette

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Cooked Chopped Tomato
Danish-style Feta
Dried Chilli Flakes
Fresh Oregano
Garlic Clove
Garlic Cloves
Green Bell Pepper
Green Peppers
Onion
Onions
Pesto Princess Harissa Paste
Red Lentils
Sourdough Baguette
Sourdough Baguettes
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)
Egg/s (optional)

Serves 1

SAUCY BASE
Boil the kettle. Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 2-3 minutes until soft, shifting occasionally. Add the green pepper pieces and fry for 1-2 minutes, shifting occasionally. Add the grated garlic, the harissa paste, the tomato paste, and the dried chilli flakes (to taste). Fry for 1 minute until fragrant, shifting constantly.
BOILING AWAY
When the garlic is fragrant, pour in 250ml of boiling water, the cooked chopped tomato, the rinsed red lentils, and ½ the chopped oregano into the pan. Bring up to a simmer. Reduce the heat and pop on the lid. Cook for 10-12 minutes until the lentils are soft, stirring occasionally. Add more water if the sauce reduces too quickly.
EGGPLANT, AUBERGINE OR BRINJAL?
Place a pan over medium heat with a drizzle of oil. When hot, add the aubergine chunks and fry for 5-6 minutes until cooked through. When the lentils have 1-2 minutes remaining, stir through the fried aubergine. Season with a sweetener of choice, salt, and pepper.
OPTIONAL STEP
Return the pan to a medium-high heat with a drizzle of oil. Crack in 1 egg and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
TOASTED BAGUETTE
Smear the baguette rounds with butter or drizzle with oil. Return the pan to a medium heat. When hot, add the baguette rounds cut-side down and toast for 1-2 minutes on both sides until starting to brown.
TIME TO DINE!
Dish up a generous helping of the lentil shakshuka. Crumble over the drained feta and top with the fried egg (if using!). Garnish with the remaining oregano. Serve the toasted baguette rounds on the side for dunking. Enjoy, Chef!

Onion - 1
Green Bell Pepper - 1
Garlic Clove - 1
Pesto Princess Harissa Paste - 30ml
Tomato Paste - 7,5ml
Dried Chilli Flakes - 5ml
Cooked Chopped Tomato - 100g
Red Lentils - 75ml
Fresh Oregano - 4g
Aubergine - 250g
Sourdough Baguette - 1
Danish-style Feta - 60g

Download the Recipe

Serves 2

SAUCY BASE
Boil the kettle. Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 2-3 minutes until soft, shifting occasionally. Add the green pepper pieces and fry for 1-2 minutes, shifting occasionally. Add the grated garlic, the harissa paste, the tomato paste, and the dried chilli flakes (to taste). Fry for 1 minute until fragrant, shifting constantly.
BOILING AWAY
When the garlic is fragrant, pour in 500ml of boiling water, the cooked chopped tomato, the rinsed red lentils, and ½ the chopped oregano into the pan. Bring up to a simmer. Reduce the heat and pop on the lid. Cook for 10-12 minutes until the lentils are soft, stirring occasionally. Add more water if the sauce reduces too quickly.
EGGPLANT, AUBERGINE OR BRINJAL?
Place a pan over medium heat with a drizzle of oil. When hot, add the aubergine chunks and fry for 5-6 minutes until cooked through. When the lentils have 1-2 minutes remaining, stir through the fried aubergine. Season with a sweetener of choice, salt, and pepper.
OPTIONAL STEP
Return the pan to a medium-high heat with a drizzle of oil. Crack in 2 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
TOASTED BAGUETTE
Smear the baguette rounds with butter or drizzle with oil. Return the pan to a medium heat. When hot, add the baguette rounds cut-side down and toast for 1-2 minutes on both sides until starting to brown.
TIME TO DINE!
Dish up a generous helping of the lentil shakshuka. Crumble over the drained feta and top with the fried egg (if using!). Garnish with the remaining oregano. Serve the toasted baguette rounds on the side for dunking. Enjoy, Chef!

Onion - 1
Green Bell Pepper - 1
Garlic Clove - 1
Pesto Princess Harissa Paste - 60ml
Tomato Paste - 15ml
Dried Chilli Flakes - 10ml
Cooked Chopped Tomato - 200g
Red Lentils - 150ml
Fresh Oregano - 8g
Aubergine - 500g
Sourdough Baguette - 1
Danish-style Feta - 120g

Download the Recipe

Serves 3

SAUCY BASE
Boil the kettle. Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 2-3 minutes until soft, shifting occasionally. Add the green pepper pieces and fry for 1-2 minutes, shifting occasionally. Add the grated garlic, the harissa paste, the tomato paste, and the dried chilli flakes (to taste). Fry for 1 minute until fragrant, shifting constantly.
BOILING AWAY
When the garlic is fragrant, pour in 750ml of boiling water, the cooked chopped tomato, the rinsed red lentils, and ½ the chopped oregano into the pan. Bring up to a simmer. Reduce the heat and pop on the lid. Cook for 10-12 minutes until the lentils are soft, stirring occasionally. Add more water if the sauce reduces too quickly.
EGGPLANT, AUBERGINE OR BRINJAL?
Place a pan over medium heat with a drizzle of oil. When hot, add the aubergine chunks and fry for 5-6 minutes until cooked through. You may have to do this step in batches. When the lentils have 1-2 minutes remaining, stir through the fried aubergine. Season with a sweetener of choice, salt, and pepper.
OPTIONAL STEP
Return the pan to a medium-high heat with a drizzle of oil. Crack in 3 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
TOASTED BAGUETTE
Smear the baguette rounds with butter or drizzle with oil. Return the pan to a medium heat. When hot, add the baguette rounds cut-side down and toast for 1-2 minutes on both sides until starting to brown.
TIME TO DINE!
Dish up a generous helping of the lentil shakshuka. Crumble over the drained feta and top with the fried egg (if using!). Garnish with the remaining oregano. Serve the toasted baguette rounds on the side for dunking. Enjoy, Chef!

Onions - 2
Green Peppers - 2
Garlic Cloves - 2
Pesto Princess Harissa Paste - 85ml
Tomato Paste - 22,5ml
Dried Chilli Flakes - 15ml
Cooked Chopped Tomato - 300g
Red Lentils - 225ml
Fresh Oregano - 12g
Aubergine - 750g
Sourdough Baguettes - 2
Danish-style Feta - 180g

Download the Recipe

Serves 4

SAUCY BASE
Boil the kettle. Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 2-3 minutes until soft, shifting occasionally. Add the green pepper pieces and fry for 1-2 minutes, shifting occasionally. Add the grated garlic, the harissa paste, the tomato paste, and the dried chilli flakes (to taste). Fry for 1 minute until fragrant, shifting constantly.
BOILING AWAY
When the garlic is fragrant, pour in 1L of boiling water, the cooked chopped tomato, the rinsed red lentils, and ½ the chopped oregano into the pan. Bring up to a simmer. Reduce the heat and pop on the lid. Cook for 10-12 minutes until the lentils are soft, stirring occasionally. Add more water if the sauce reduces too quickly.
EGGPLANT, AUBERGINE OR BRINJAL?
Place a pan over medium heat with a drizzle of oil. When hot, add the aubergine chunks and fry for 5-6 minutes until cooked through. You may have to do this step in batches. When the lentils have 1-2 minutes remaining, stir through the fried aubergine. Season with a sweetener of choice, salt, and pepper.
OPTIONAL STEP
Return the pan to a medium-high heat with a drizzle of oil. Crack in 4 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
TOASTED BAGUETTE
Smear the baguette rounds with butter or drizzle with oil. Return the pan to a medium heat. When hot, add the baguette rounds cut-side down and toast for 1-2 minutes on both sides until starting to brown.
TIME TO DINE!
Dish up a generous helping of the lentil shakshuka. Crumble over the drained feta and top with the fried egg (if using!). Garnish with the remaining oregano. Serve the toasted baguette rounds on the side for dunking. Enjoy, Chef!