Eggplant and Lentil Stew
Eggplant and Lentil Stew is a comforting and hearty dish that combines the meaty texture of eggplant with the nutritional goodness of lentils. The stew is enriched with aromatic spices and simmered in a flavorful broth, creating a delicious and satisfying meal.
INGREDIENTS
- 1 large eggplant, diced
- 1 cup dried green or brown lentils, rinsed and drained
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley or cilantro for garnish
INSTRUCTIONS
In a large pot, heat olive oil over medium heat.
Add chopped onion and sauté until it turns translucent.
Stir in minced garlic and sauté for another minute until fragrant.
Add diced eggplant to the pot and cook for a few minutes until it starts to soften.
Stir in ground cumin, ground coriander, paprika, and red pepper flakes. Cook for a minute to toast the spices.
Add dried lentils to the pot and give them a quick stir to coat with the spices.
Pour in the diced tomatoes (with their juices) and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the stew simmer for about 25-30 minutes, or until the lentils are cooked and the eggplant is tender.
Season the stew with salt and pepper to taste.
Serve the Eggplant and Lentil Stew in bowls.
Garnish with fresh parsley or cilantro before serving.
TIPS
You can add other vegetables like bell peppers or zucchini to the stew for added variety.
Adjust the level of spiciness by varying the amount of red pepper flakes.
For extra richness, you can stir in a dollop of yogurt or a drizzle of olive oil before serving.
NUTRITION VALUE
- Calories: Approximately 250-300 kcal
- Protein: About 10-15g
- Carbohydrates: Around 40-50g
- Fat: Approximately 5-8g
