This robust, hearty, and flavorful meal will satisfy any eater, vegan or not. This dish is yummy by itself, or served over a bed of rice, polenta, or mashed potatoes.
The spices in this dish are very versatile. Feel free to experiment with other flavorings. I use cumin and paprika for a more Moroccan-style stew, but you could use turmeric or curry for a more Indian-style stew, ground coriander, Italian herbs, harissa paste, get creative!
- 2 medium eggplants, large dice
- 1/2 medium onion, diced
- 2 medium carrots, diced
- 1.5 cups brown or green lentils, dry 10.5 oz
- 4 Tbsp olive oil 2 oz
- 1 cup tomato sauce 8 oz
- 5-6 cloves garlic, minced
- 1.5 tsp ground cumin or more to taste
- 1.5 tsp smoked paprika or more to taste
- 2 Tbsp tomato paste
- 4 cups vegetable broth plus extra as needed
- salt & black pepper to taste
- fresh parsley, chopped to garnish
- Heat the oil in a large saucepan, cast iron pan, or dutch oven medium heat. Add the onions and carrots and cook for about 10 minutes.
- Add the garlic, and stir for a minute or two until fragrant.
- Add the eggplant, lentils, tomatoes, and the rest of the seasonings.
- Bring to a boil, then cover and reduce heat to a simmer. Simmer until the lentils are fully cooked, stirring occasionally and adding broth or water as needed.
- The time will vary depending on the type and freshness of your lentils. Mine took a little over an hour.
- To make this in an Instant Pot, see notes below.