Eggplant and Lentil Stew

Published on March 21, 2022 | By
Eggplant and lentil stew

I am partial to anything with eggplant and lentils. Have you tried any of my eggplant recipes such as Scott’s szechuan eggplant or Japanese eggplant with ginger and garlic.

I also love to eat heart-healthy lentils at least once a week, so my lentil veggie quinoa bowl appears regularly on my weekly menu.

This recipe is based on an Ottolenghi recipe from “Simple” and combines eggplant and lentils for a savory eggplant and lentil stew. Green lentils do not require a presoaking. They cook quickly and will be ready to serve in about 30 minutes.

First, sauté onions and garlic and thyme in a dutch oven or deep sauté skillet. Next, add the eggplant and tomatoes to the hot olive oil and cook until golden and tender. The tomatoes will begin to char a little.

Finally add the lentils, stock, water, and dry white wine. Cook the lentils until tender but not mushy. You want them to retain their shape and texture.

The stew is seasoned with salt, pepper, thyme, oregano, and red pepper flakes. You can serve the eggplant and lentil stew over a grain such as a couscous, farro, or any of your favorite and preferred grains.

I like to garnish the stew with a dollop of Greek yogurt before serving. Simple, right?

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 3 TBSP olive oil
  • 3 cloves garlic, sliced very thin
  • 1 medium onion, chopped
  • 1 tsp thyme
  • 2 small to medium eggplants, cut into chunks
  • 1 cup cherry tomatoes left whole
  • salt and freshly ground black pepper to taste
  • 1 cup green lentils
  • 2 cups veggie or chicken stock
  • 1/3 cup dry white wine
  • 2 cups water
  • 1/2 tsp red chilli flakes
  • 2 tsp oregano
  • greek yogurt

Instructions

  1. Use a deep sauté pan or dutch oven and heat 2 TBSP olive oil over medium-high heat.
  2. Saute garlic, onion, and thyme. Stir and cook until soft and a light golden brown. Add a pinch of salt. Remove mixture from skillet and set aside.
  3. Place the eggplant and tomatoes in a bowl and season with 1/4 tsp salt and lots of freshly ground pepper.
  4. Add 1 TBSP oil to pan over medium-high heat. Add eggplants and tomatoes. Cook for 10 minutes turning carefully until the eggplant is browned and tender and tomatoes are beginning to char.
  5. Return onion mixture to pan. Then add lentils, stock, wine and water. Add another generous pinch of salt. Bring to a boil then reduce heat to medium and simmer for about 20 minutes until lentils are tender but not falling apart. Depending on the type of green lentils that you use, some may take longer to cook.
  6. Add oregano and red pepper flakes. Adjust salt as needed. Serve in a bowl with a grain if you like. Add a dollop of greek yogurt to each serving if desired.
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