Harissa Pulled Aubergine and Lentil Soup
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- Serves: 3-4
- Preparation: 5
- Cooking: 35
- Ready: 40
Charred aubergine smokiness pairs up with the fiery kick of harissa, hearty lentils and the fresh hit of tomatoes in this protein-packed soup, all balanced out with creamy dollops of oat yogurt.
Ingredients
- 1 medium aubergine
- 1 onion, finely diced
- 4 teaspoons harissa paste, plus more for serving
- 400 g can lentils
- 400 g can chopped tomatoes
- vegetable stock
- 3 tablespoons oat yogurt, plus more for serving
Extra ingredients
- 1 tablespoon olive oil
- salt and freshly ground black pepper
- warm flatbread for dipping
Method
Preheat your oven to 230°C/450°F/gas mark 8. Pierce the aubergine all over with a fork and place it directly on the oven rack. Roast for 25 minutes, then switch to the grill setting for the final 5 minutes, until the skin is blistered and slightly charred-this adds a deep smoky flavour.
While the aubergine cooks, heat a drizzle of olive oil in a large cast-iron pan over medium heat. Add the diced onion, season with salt and pepper, and sauté for 3 minutes. Stir in the harissa paste and cook for another minute, or until fragrant.
Pour in the lentils along with their liquid, followed by the chopped tomatoes and vegetable stock. Bring everything to a gentle simmer and cook until the aubergine is ready.
Once the aubergine is charred and softened, remove from the oven and let it cool slightly before peeling off the skin. Use two forks to shred the flesh, then discard the skin. Add the smoky aubergine to the soup along with the oat yogurt, stirring well to combine. Let simmer for another 5 minutes.
Serve with an extra dollop of oat yogurt, another drizzle of harissa oil, and some warm, pillowy flatbread for dipping.
Additional notes
Recipe taken from No Meat Disco: Seven-Ingredient Plant-Based Recipes by Sam Jones, published by Robinson on 17 September 2026.
Photos © Caitlin Isola, 2025
“Charring aubergine under a grill is hands down one of my favourite ways to cook it – you may have noticed I do it a few times throughout this book – the smoky flavour it brings is unreal. In the summer, I take it up a notch by throwing it straight on the barbecue over hot coals for an even deeper, richer taste. Here, that smokiness pairs up with the fiery kick of harissa, hearty protein-packed lentils, and the fresh hit of tomatoes, all balanced out with creamy dollops of oat yogurt. YUM!”
