Cumin-Roasted Aubergine on Harissa Lentil Ragu

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meawhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). 

Roughly chop the coriander (stalks and all). 

Drain and rinse the lentils in a sieve.

Heat a drizzle of oil and a knob of butter (if you have any) in a medium saucepan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.

Next, add the mushrooms to the pan. Fry, stirring occasionally, until browned, 5-6 mins. 

Add the garlic and remaining ground cumin and fry until fragrant, 1 min more.

Stir in the lentils, passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) into the veg pan. 

Bring to a boil, then lower the heat and simmer until thickened slightly, 3-4 mins. 

Once thickened, stir in the harissa paste. Remove from the heat. 

Taste, season with salt, pepper or more sugar if you feel it needs it. Add a splash of water if it looks a little thick.