Smoky Lentils with Harissa Roast Cauliflower & Aubergine

It seems a little strange to be writing this recipe for Smoky Lentils with Harissa Roast Cauliflower and Aubergine as I’m currently sitting in the last sweltering Summer heat in Spain.

However, as the mornings are getting a little cooler and the nights darker both here in the UK, which somehow seems almost impossible after the long and unusually hot summer we experienced this year, it seems therapeutic to write.

I’ve always loved the changing seasons.

There is something almost refreshing about it and, of course, my food changes as the seasons do.

Does anyone else change their diet based on the time of year?

As you know, I’m all about championing locally grown and organic produce where possible, and that means eating with the seasons!

As Autumn rears its head, my food veers towards comforting one-pot wonder dishes and simple winter-warming plates of delicious bowls of goodness.

It’s like the world is giving me permission to indulge in enormous pots of stews, dals, curries, and soups and my heart (and belly) could not be happier.

This dish is one that always brings a smile to my face as it pops up in my catalogue of recipes each year.

I first created these delicious smoky lentils with my friends and fellow bloggers and cookbook authors Sara aka Shiso Delicious and Bettina from Bettina’s Kitchen while we were on a little getaway in the Herefordshire countryside last year.

This dish was an impromptu meal made with the random ingredients we brought with us, but sometimes the best meals are created that way.

So much so that I just had to recreate it at home and share it with all of you.

I love to make this dish as soon as the leaves turn brown. I serve it with a fresh cabbage salad for extra texture and crunch, and dollop with coconut yoghurt to balance out the spice from the harissa and add a creamy element.

The base takes a little while and a few ingredients to put together, but once it’s all simmering away nicely, it cooks itself so you can sit back and breathe in all those wonderfully rich and earthy flavours. And, pour yourself a nice glass of vino!

Lentils are actually one of my favourite ingredients as they are low in calories, rich in iron, and an excellent source of protein. Plus, they can bulk out so many types of dishes, making them the ultimate store cupboard essential to stock up on.

You can use split red lentils or whole red lentils for this dish–both are absolutely delicious. The whole red lentils give a coarser texture, and the split ones a creamier one, but both work perfectly. Why not try both and experiment to see what one you prefer?

You can also use up any leftover veggies you have in your fridge.

Pop in some cauliflower, courgette, aubergine, or peppers to really get the most out of this dish and help combat any food waste. If you can’t get hold of harissa paste, you can make your own, or use Sriracha, or an alternative hot sauce.

Alternatively, if you don’t like spiced dishes, just season with salt and freshly cracked black pepper.

I absolutely love spicy food after travelling around the Middle East for many years, so I always slather harissa paste onto everything and anything I can!

I hope you love this recipe, Niki xx