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🍆 Vegan Eggplant and Lentil Stew
Recipe:
Ingredients:
1 medium eggplant, cut into cubes 2 tbsp olive oil 1 small onion, chopped 2 cloves garlic, minced 1 carrot, diced 1 cup cooked brown or green lentils (or 1 can, drained and rinsed) 1 can (14 oz) crushed tomatoes 1 1/2 cups vegetable broth 1 tsp smoked paprika 1/2 tsp cumin 1/2 tsp dried oregano 1 bay leaf Salt and pepper to taste Fresh parsley, for garnish
Instructions:
Prepare eggplant: Sprinkle cubed eggplant with a little salt and let sit for 10 minutes. Pat dry to remove bitterness.
Cook vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, and carrot. Sauté for 5–7 minutes until softened.
Add eggplant: Stir in eggplant cubes. Cook for 5 minutes until they start to brown.
Simmer: Add lentils, crushed tomatoes, vegetable broth, smoked paprika, cumin, oregano, bay leaf, salt, and pepper. Stir well.
Bring to a simmer, cover partially, and cook for about 20 minutes until the eggplant is tender and the stew thickens.
Finish and serve: Remove bay leaf. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.
