Eggplant & Lentil Stew

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!

Eggplant & Lentil Stew

Veggies | 1 Protein | 1 Fat
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 4
Recipe From: Katie’s Conscious Kitchen

Ingredients

Veggies

  • 2 medium eggplants, large dice
  • 1/2 medium onion, diced
  • 2 medium carrots, diced

Protein

  • 1.5 cups brown or green lentils, dry 10.5 oz

Fat

  • 4 Tbsp olive oil 2 oz

Seasonings

  • 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

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 took a little over an hour.
  • To make this in an Instant Pot, see notes below.
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!
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6 Comments

  1. Andi

    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!

    • Thanks for sharing all that research! I’m glad it is so forgiving and that it turned out yummy 🙂

  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!

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