Ingredients:

6 oz Wide Egg Noodles
3 Tbsps olive oil
1 each onion, diced
2 each diced carrots
1 small eggplant
3 each garlic cloves, minced
1/4 tsp salt
1/4 tsp ground black pepper
1 each tomato, diced
3 Tbsps lemon juice
1/4 cup parsley, finely chopped
1/4 cup store-bought harissa paste
6 cups reduced sodium vegetable broth
1/2 cup dried brown or green lentils, rinsed
1 cup zucchini, sliced into half moons

Cooking Directions:

  1. Heat oil in Dutch oven or large saucepan set over medium heat. Cook onion, carrots, eggplant, garlic, salt and pepper for 3 to 5 minutes or until starts to start to soften.
  2. Stir in harissa paste to coat vegetables.
  3. Stir in broth, lentils and 2 cups water; bring to a boil. Reduce heat to medium-low. Cover and cook for 30 to 40 minutes or until lentils are tender.
  4. Stir in pasta, zucchini and tomato; cook for 10 minutes or until pasta and veggies are tender.
  5. Stir in lemon juice. Sprinkle with parsley.