I posted my lunch on Instagram the other day (as I do). Kimmie asked for the recipe, so here it is.
I have blogged the Baharat spice mix before, you can find it by following the link. If you can't be stuffed with that, buy something like Moroccan or Middle Eastern spice blend from the supermarket.
1 can lentils
1 can kidney beans
1 can black beans (Edgell)
1 can diced tomatoes
1 onion, diced
1 clove garlic, finely chopped
2 cups cubed squash
2 celery stalks
1 olive oil
3 Tablespoons Baharat spice mix
1/2 preserved lemon
2 cups water
plain yogurt, mint or coriander to garnish
Heat oil on a medium-high heat, add onion and fry until soft. Add baharat spice mix, garlic and stir for a minute.
Add 3 tablespoons of the water (so the spices don't burn), squash and celery and stir until water is absorbed.
Pour in tomatoes and rest of water. Bring to the boil and reduce heat to medium low.
Add the drained and rinsed lentils and beans. Simmer all ingredients uncovered for 15 minutes or until squash is cooked. I usually leave it until the liquid is thick and saucy.
Finely chop preserved lemon rind and stir into the casserole.
Serve up garnished with a dollop of yogurt and torn up mint leaves or coriander.
- instead of squash, use pumpkin, sweet potato or eggplant
- swap out the lentils or beans for chick peas
- add some chilli for heat
- if you don't have preserved lemon, garnish at the end with lemon zest
- add some finely grated ginger with the spices for a flavour twist
