Eggplant Lentil Stew
Home
Contact
Subscribe
Write for UsSearchTags
HomeContactSubscribeWrite for UsSearchTags
Subscribe

Eggplant Lentil Stew

Posted 2014-08-17 by Jac's Veghead ⇒ follow
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

Ingredients
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.



Method
  • 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.


    • Categories
    #lentils
    #vegetable
    #stew
    #vegetarian
    #eggplant
    #mediterranean
    #one_pot_wonder
    #dinner
    #lunch
    #fast
    #easy
    #healthy


    %recipeyum
    225668 - 2023-07-17 09:32:22

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
    Copyright 2024 OatLabs ABN 18113479226