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.
- To make this meal in the Instant Pot, 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.