400g aubergine, diced
1⁄2 tsp sea salt
1 tsp coconut oil, melted plus 1 tbsp coconut oil
1 large white onion, chopped
2 sticks of celery, chopped
3 cloves garlic, finely chopped
1-2 green chilli peppers, finely chopped
1 heaped tsp hot paprika
1 heaped tsp ground cumin
400ml vegetable stock (made with one organic stock cube)

400g tinned chopped tomatoes
80g red lentils, rinsed well
1 tbsp harissa paste
a pinch of sea salt
a large pinch of ground black pepper
a few drops of tabasco or sriracha sauce
juice of 1 lime

Preheat oven to 200 ̊C/400 ̊F. Line an oven tray with foil.

Place the aubergine on the foil, distributing evenly.

Drizzle with the melted coconut oil and sprinkle with salt. Roast for 30 minutes, turning halfway through cooking time.

Meanwhile, melt the coconut oil in a large saucepan over a medium heat.

Add the onion and celery. Sauté for 4-5 minutes, stirring frequently, until soft.

Add the garlic, chilli peppers, cumin and paprika and stir well. Cook for 1 minute.
Add the tinned tomatoes and stock.

Stir well and simmer for 5 minutes.
Add the lentils, harissa paste, salt and pepper.

Stir well, cover and simmer for 10 minutes. Add the roasted aubergine, stir well and cover.

Cook over a low heat for 10 minutes.
Add the tabasco and lime juice, stir and serve.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.