Vegan Eggplant and Lentil Stew
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
Preparation
Sprinkle cubed eggplant with a little salt and let sit for 10 minutes. Pat dry to remove bitterness.
In a large pot, heat olive oil over medium heat. Add onion, garlic, and carrot. Sauté for 5-7 minutes until softened.
Stir in eggplant cubes. Cook for 5 minutes until they start to brown.
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.
Remove bay leaf. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.
