Spicy Mince with Lentils and Tinned Tomatoes

Serving Size : 4

Ingredients

• 500 grams beef mince

• 1 red onion, halved and thinly sliced

• 2 cloves garlic, crushed

• 1 x tin lentils

• 2 x 400gram tins of tomatoes

• 2 teaspoons ras al-hanout

• ½-1 teaspoon harissa 

• ¼ teaspoon salt

• Pinch sugar

• Ground black pepper

• Olive oil

Extras to serve

• 4 eggs

• Thick unsweetened natural yoghurt

• Tomato relish or chutney

• Herbs such as parsley or coriander

Method

1. Heat the olive oil in a large pan or casserole dish with a splash of olive oil, the onions, garlic, and salt and cook over a gentle heat until the onion has softened and become clear

2. Add the ras al-hanout and the harissa and continue to cook for about two minutes to release the flavours of the spices

3. Increase the heat slightly and add the mince, breaking it up with a wooden spoon and cooking until it is starting to brown

4. Add the lentils and the tinned tomatoes and simmer gently until the mixture has reduced slightly and is soupy in consistency

TO SERVE

This mixture can be served over many different sorts of carbs. Potato wedges as in the photo, baked potato, toasted crusty sourdough, couscous or other grains

When the mince is piled up, add the poached or fried egg, a large dollop of yoghurt and a spoon of tomato chutney or relish

Other extras for variation include some pan-fried bacon or chorizo as a topping. Coriander or parsley always look appealing if you have some to hand.