Eggplant & Lentil Stew

by Jac's Veghead (follow)
Vegetarian (1517)      Eggplant (76)      Vegetable (67)      Stew (55)      Lentils (46)      Mediterranean (46)      One pot wonder (1)     
A warming one pot wonder. This stew is beautiful with a scattering of goats feta or some grilled slabs of halloumi. Eggplant and lentils are a match made in heaven.

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Makes: 4 servings

1 Eggplant
1 Zucchini
1 Red capsicum
2 Field Mushrooms
2 Tomatoes
1 Shallot
2 400 gm cans of lentils
1 Cup vegetable stock
2 TBSP olive oil

Basil and goats feta to serve.

All vegetables need to be diced, I go in order of what takes the longest to cook.

In a large pot heat half of the oil, and fry the chopped onions and eggplant.

Next add the capsicum.

The mushrooms.

The zucchini and the tomatoes, keep adding oil as it is needed.

Finally pour in the drained lentils.

Pour over 1 cup of vegetable stock and leave to simmer for about 20 minutes.

The stock should now be evaporated and the vegetables all soft and tender. Season to taste.

Serve in bowls with fresh basil leaves and goats feta.

#One pot wonder
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