1 medium onion, chopped
500g lean beef mince
4 teaspoons harissa paste
400g can cherry tomatoes
400g can no-added-salt lentils, rinsed, drained
2 cups chopped eggplant
250g pouch microwavable brown rice
4 cups baby spinach
4 tablespoons reduced-fat plain yoghurt, to serve
1/3 cup coriander leaves, to garnish
Step 1Heat 1 tablespoon of olive oil in a large deep non-stick frying pan over a medium-high heat. Sauté onion for 2–3 minutes, or until soft. Add mince; cook until evenly browned. Add the harissa; cook, stirring, for a further 2 minutes.
Step 2Add tomatoes, lentils and eggplant to pan with ¾ cup of water and cook for 5 minutes.
Step 3Meanwhile, heat rice according to packet directions. Add rice to pan, stir well and cook for a further 10 minutes. Add spinach; cook for 3 minutes.
Step 4Serve with a dollop of yoghurt and garnish with coriander.