This robust, hearty, and flavorful eggplant and lentil stew will satisfy any eater, vegan or not. It’s so easy to make, comes together mostly from dry goods, freezer friendly, and great for batch cooking! The eggplant in this stew gets so silky and yummy, and pairs beautifully with fire roasted tomatoes and jarred bell peppers and a kick of smoky paprika. This dish is yummy by itself, or served over a bed of rice, polenta, or mashed potatoes.
Types of Lentils
Brown, green, or black lentils work best in this recipe. Do not use red lentils, as they are very quick cooking and will disintegrate into mush. This is great in a soup situation, but not in a hearty stew. Note that the type of lentils you choose and the age of the lentils will affect the cooking time.
Eggplant is the star of the show in this stew, adding a melt-in-your-mouth silkiness. I love jarred peppers here over fresh ones, because their fire-roasted slightly briney quality lends amazing flavor. Feel free to add other stew veggies like carrots, bell peppers, or potatoes.
I use cumin and smoked paprika for a more Moroccan-style stew, and a slight kick. If you don’t want your stew spicy, you can use sweet paprika instead of smoky. If you don’t have cumin it’s okay to leave it out, but whatever you do don’t skip the garlic!!
Why You’ll Love This Eggplant Lentil Stew:
- You only need one pot!
- It’s great for batch cooking and freezes wonderfully
- It’s hearty and comforting, perfect for the cold seasons
- It’s versatile and great for using whatever you have on hand
- It’s simple enough for a weeknight but impressive enough for company!
Making This Stew in a Crockpot or
I prefer to make this eggplant lentil stew in a dutch oven, but it works great in an
Other Delicious Eggplant Dishes To Try:
- Eggplant & Butter Bean Stew
- Easy Baba Ganoush (Creamy Eggplant Dip)
- Stewed Eggplant in Tomato Sauce (Instant Pot)
- Delicious Melty Eggplant
- Warm Lentil & Eggplant Salad
- Eggplant & Caramelized Onion Dip
Eggplant & Lentil Stew
- 1 large eggplant, large dice
- 1/2 medium onion, diced
- 1 15 oz can fire roasted diced tomatoes
- 1 15 oz jar of roasted red peppers, drained, roughly chopped
Protein & Fat
- 1.5 cups brown or green lentils, dry, 10.5 oz
- 1/4 cup olive oil, 2 oz
- 4 cups vegetable broth, plus extra as needed
- 2 Tbsp tomato paste
- 5-6 cloves garlic, minced
- 1.5 tsp ground cumin, or more to taste
- 1.5 tsp smoked paprika, or more to taste
- sea salt & black pepper, to taste
- fresh parsley, chopped, to garnish
- Heat the oil in a large pot, cast iron pan, or dutch oven medium heat. Add the diced onions and eggplant and cook for about 10 minutes, stirring occasionally. It's ok if the eggplant sticks, it will release from the pan when the liquid is added.
- Add the garlic, and stir for a minute or two until fragrant.
- Add the lentils, peppers, tomatoes, and the rest of the seasonings.
- Bring to a boil, then cover with a lid and reduce heat to a simmer. Simmer until the lentils are fully cooked, stirring occasionally and adding broth or water as needed.
- The cook time will vary depending on the type and freshness of your lentils. Sometimes mine take 30 minutes, and sometimes they take over an hour. The stew is done when the eggplant is soft and falling apart. You want the lentils to be soft but not mushy, with some texture and bite to them.
- Season to taste and garnish with some chopped parsley if desired.
Instant Pot Instructions
- Cut the amount of liquid in half, and consult your pressure cooker manual for the suggested time for lentils.
- Add everything to the pot and cook on high pressure for however long it takes to cook lentils with your particular machine.
- Be sure to use green or brown lentils, not red ones. The seasonings can taste different depending on cooking method, so adjust the seasonings after cooking to your liking.
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