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Spicy lentil and eggplant stew

Spicy lentil and eggplant stew

Based on 12 ratings
"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 👌

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
90 g
green lentils
tbsp
olive oil
cloves
garlic
½
onion
½ tbsp
thyme
1
eggplants
100 g
cherry tomatoes
250 ml
vegetable broth
50 ml
dry white wine
½ tbsp
harissa
¼
preserved lemon
225 ml
water
salt
pepper
yogurt (for serving)
cilantro (for serving)
MetricImperial

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  • Step 1/ 4

    Chop the onion and garlic. Halve cherry tomatoes, and cut eggplant into bite-sized pieces.
    • cloves garlic
    • ½ onion
    • ½ tbsp thyme
    • 1 eggplants
    • 100 g cherry tomatoes

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

  • Step 2/ 4

    9230c0889217857c35c45960486b6966_3018f0d9-175d-4b63-b826-fabd0730eecb.mov
    • 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

    9230c0889217857c35c45960486b6966_124e2e3a-9c41-4d76-936f-0a8571fabde4.mov

    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

    9230c0889217857c35c45960486b6966_ae400395-e164-4794-ade6-c3c677212fa5.mov
    • 90 g green lentils
    • 250 ml vegetable broth
    • 225 ml water
    • 50 ml dry white wine
    • ½ tbsp harissa
    • ¼ preserved lemon
    • 225 ml water
    • ¼ 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!

  • Enjoy your meal!

    Spicy lentil and eggplant stew

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