Have you ever cooked a Persian-inspired dish? There's always a first time for everything in life. This recipe is an adaptation of the traditional Persian dish - Chermoula - with an extra source of plant protein - lentils and meaty mushrooms. It is usually served cold as part of a mezze (starter set) but it can also be eaten hot with rice.


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  • Olive oil
  • 2 aubergines cut into 2cm cubes
  • 1 medium sliced onion
  • 3 garlic cloves crushed with salt
  • 1 tsp ground cumin
  • 0.5 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 0.5 red pepper cut into slices
  • 0.5 cup of red split lentils
  • 2 cups of sliced mushrooms
  • 400 g of chopped tomatoes
  • 3 tbsp apple cider vinegar
  • 2 tsp maple syrup
  • 2 tbsp of fresh dill
  • Unsweetened soy yogurt, to serve
  1. Heat a generous amount of olive oil in a pan and sautƩ the aubergine until brown. Set aside when cooked.
  2. Pop the onions in and sautĆ© until nearly brown ā€“ then add the garlic, cumin, cinnamon and smoked paprika ā€“ stir ā€“ then add the pepper strips, lentils, mushrooms and chopped tomatoes. Wait until everything is cooked and then add a touch of salt ā€“ cook for a further 5 minutes. Then add the apple cider vinegar and maple syrup.
  3. Increase the temperature and fry up until for a few minutes. Combine well.
  4. Stir in the aubergine and cook for 8 minutes on a low heat. Then leave the pan for a couple of minutes while the spices get stronger.
  5. Serve (warm or cold) with some fresh dill and a dollop of yogurt.