Eggplant & Lentil Stew

This robust, hearty, and flavorful eggplant and lentil stew will satisfy any eater, vegan or not. This dish is yummy by itself, or served over a bed of rice, polenta, or mashed potatoes.

Brown and green lentils work best in this recipe. The longer you cook it, the silkier and more delicious the eggplant becomes, until it practically melts in your mouth. The spices in this eggplant lentil stew are also 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!

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 Instant Pot

I love to make this eggplant lentil stew in a dutch oven, but it works great in a crockpot too, or an Instant Pot. Check out the recipe below for instructions on how to make this recipe using any of these tools or appliances.

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Other Delicious Eggplant Dishes

Eggplant & Lentil Stew

This robust, hearty, and flavorful eggplant and lentil stew will satisfy any eater, vegan or not. This dish is yummy by itself, or served over a bed of rice, polenta, or mashed potatoes.
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Active Time: 15 minutes
Inactive Time: 1 hour
Total Time: 1 hour 15 minutes
Servings 4



  • 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


  • sea salt & black pepper, to taste
  • fresh parsley, chopped, to garnish


Stovetop Instructions

  • 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 usually take a little over an hour.

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.

Crockpot Instructions

  • Easy peasy, just add everything to a crockpot, click it on, and walk away! You can cook it on low for 6-8 hours or high for 4-6 hours, you can't really hurt it. Just keep an eye on the liquid and add more if it gets too low.

Nutrition Information

Calories: 496kcal (25%)Carbohydrates: 70.6g (24%)Protein: 22.8g (46%)Fat: 15.6g (24%)Saturated Fat: 2.2g (14%)Sodium: 442mg (19%)Potassium: 1661mg (47%)Fiber: 31.5g (131%)Sugar: 15.9g (18%)Iron: 7mg (39%)
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  1. Katie, I think a couple of the ounce measurements may be off. A cup of tomato sauce weighs 8 ounces, not 4. And 4 tablespoons of oil is 2 ounces, not one. It’s on my stove cooking now and smells fabulous. As you know, I love your recipes…

    • Oops, good catch Andi. Thanks! I originally had this recipe at 2 servings, and scaled it up, but I forgot to scale up the ounces apparently. Fixed it!

  2. Maureen Corbett

    Another winner recipe! Beautiful combo. I used marinara because I didn’t have tomato sauce, and was even short on that so I used salsa to complete the measurement. Used 6 cloves garlic, or actually the little frozen Dorot garlic cubes. My eggplants were big, and I experimented slow cooking this with the 4 cups broth, but after 7 hours on low in the slow cook mode of the Instant Pot, it was still too “al dente.” So when I got home I pressure cooked it on high for 3 minutes and it was perfect. Talk about a forgiving recipe! You’re right, the olive oil gives it a nice lovely depth and flavor. Thanks for your wonderful recipes Katie!

  3. Anonymous

    This was my first recipe of yours that I made; it was fantastic. I cooked it in my pressure cooker minus the oil and it turned out wonderfully.

  4. Rachel Epler

    I just made this for the first time and it is amazing! Another home run 🙂 Very nice alternative to the chilli I usually make. Thank you for sharing!

  5. Fern Sheinmel

    Katie I couldn’t find instant pot directions

    • Oops, that’s strange, I wonder where they went! I removed that note, but to make it in the IP I would cut the amount of liquid in half, and use whatever timing your pressure cooker manual suggests for lentils. Be sure to use green or brown lentils, not red ones. The seasonings might get a little funny in the IP, so adjust them after cooking to your liking. Hope that helps!

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