Search

Spicy lentil and eggplant stew

Based on 6 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

“The base of this recipe comes from Ottolenghi’s cookbook ‘Simple’, but over time I’ve tweaked and adapted it to my own liking, as well as to what’s in my pantry at any given time. It works equally well with beluga lentils instead of green, or chili instead of harissa. If you don’t have preserved lemons, leave them out—but I love the note of citrus they lend to the hearty dish. #stayhomekeepcooking”

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
180 g green lentils
3 tbsp olive oil
3 cloves garlic
onion
1 tbsp thyme
eggplants
200 g cherry tomatoes
500 ml vegetable broth
100 ml dry white wine
1 tbsp harissa
½ preserved lemon
450 ml water
salt
pepper
yogurt (for serving)
cilantro (for serving)
  • Step 1/4

    Chop the onion and garlic. Halve cherry tomatoes, and cut eggplant into bite-sized pieces.
    • 3 cloves garlic
    • onion
    • 1 tbsp thyme
    • eggplants
    • 200 g cherry tomatoes

    Chop the onion and garlic. Halve cherry tomatoes, and cut eggplant into bite-sized pieces.

  • Step 2/4

    • 3 tbsp olive oil

    Add olive oil to a large pot over medium-high heat. Add the onion, garlic, and thyme leaves and sauté until soft and translucent, approx. 5 - 7 min. Remove the onion mixture from the pan, leaving as much oil as you can behind, and set aside.

  • Step 3/4

    In the residual oil (add more if needed), fry the eggplant over high heat until golden brown and softened. Lower heat slightly and stir in tomatoes. Cook for another few minutes until tomatoes soften.

  • Step 4/4

    • 180 g green lentils
    • 500 ml vegetable broth
    • 450 ml water
    • 100 ml dry white wine
    • 1 tbsp harissa
    • ½ preserved lemon
    • 450 ml water
    • ½ preserved lemon
    • salt
    • pepper
    • yogurt (for serving)
    • cilantro (for serving)

    Deglaze with wine, then add the onion mixture back to the pot along with the broth, water, lentils, harissa, salt and pepper. Bring to a boil, then let simmer for approx. 40 minutes or until lentils are cooked through. Meanwhile, finely chop the preserved lemon and stir into the stew. Salt and pepper to taste again, then serve topped with a dollop of yogurt and cilantro. Enjoy!