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
I love to make this eggplant lentil stew in a dutch oven, but it works great in a crockpot too, or an
Readers often ask me which Instant Pot I recommend. I have the Duo model, and I absolutely love it. It has 7 handy functions including a pressure cooker, sterilizer, slow cooker, rice cooker, steamer, sauté, yogurt maker, and food warmer. It's a great size, and the cheapest model. I personally don't think that the fancy features on the more expensive models are worth the higher price tag. This one does everything I could ever need!
Other Delicious Eggplant Dishes
- 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
- 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
- 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.
- 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.
If you try this recipe, let me know! Leave a start rating or comment below, they are so helpful to me and other readers! Tag me in your meal pics on Instagram @katiesconsciouskitchen or, join my facebook group to share your creations and inspire others!