Harira with Eggplant and Lentils
The Harira with Eggplant and Lentils is an inspired riff on a Moroccan soup/stew that gets better the longer it sits and would works ideally as a dinner plus lunch the next day. Slow cooked, the spices meld with the eggplant & lentils for a delicious and hearty meal.
The kabobs were comprised of hickory-smoked tofu, mushroom, red bell pepper and tomatoes marinated in olive oil, tamari, ketchup and agave and grilled while the Harira was doing its thing on the stove.
This is a test recipe for Isa's upcoming cookbook, so you know the drill -- we can't give out the recipe.