Lentil and Smoky Eggplant Stew Recipe

Name: Lentil and Smoky Eggplant Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 medium onion, finely chopped; 1 celery rib, finely chopped; 5 garlic cloves, finely chopped; 1 bay leaf; 3 cups green Puy lentils (20 ounces), rinsed and picked over; 1 can (14.5 ounces) chopped tomatoes; 2 quarts vegetable stock; 2 medium eggplants (1 1/2 pounds); 2 tablespoons harissa; 1/3 cup chopped parsley; Salt; Pepper; Greek yogurt, chopped walnuts and parsley, small mint leaves and pomegranate molasses, for serving

Servings: persons

1/4 cup extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
1 celery rib, finely chopped
5 garlic cloves, finely chopped
1 bay leaf
3 cups green Puy lentils (20 ounces), rinsed and picked over
1 can (14.5 ounces) chopped tomatoes
2 quarts vegetable stock
2 medium eggplants (1 1/2 pounds)
2 tablespoons harissa
1/3 cup chopped parsley
Salt
Pepper
Greek yogurt, chopped walnuts and parsley, small mint leaves and pomegranate molasses, for serving

1
Preheat the broiler.
2
In a large saucepan, heat 2 tablespoons of the oil.
3
Add the onion, celery, garlic and bay leaf and cook over moderate heat until softened.
4
Add the lentils, tomatoes and stock; bring to a simmer over moderately high heat.
5
Cover, reduce the heat and simmer, stirring occasionally, until the lentils are tender but still hold their shape, 45 minutes.
6
Meanwhile, set the eggplants on a foil-lined baking sheet and rub with the remaining 2 tablespoons of olive oil.
7
Broil 6 inches from the heat, turning occasionally, until completely blackened and tender, about 20 minutes.
8
Let cool.
9
Cut the eggplants in half lengthwise and scoop the flesh into a colander set over a bowl; discard the skins.
10
Let the eggplant drain for 5 minutes, then transfer to a bowl and mash until smooth.
11
Stir the harissa and half the eggplant into the lentils until warmed through.
12
Stir in the 1/3 cup of chopped parsley and season with salt and pepper.
13
Ladle the stew into bowls; top with the remaining eggplant.
14
Garnish with yogurt, chopped walnuts and parsley, mint leaves and a drizzle of pomegranate molasses and olive oil.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more for drizzling, 1 medium onion, finely chopped, 1 celery rib, finely chopped, 5 garlic cloves, finely chopped, and more.

Yes, Lentil and Smoky Eggplant Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil and Smoky Eggplant Stew

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