Middle Eastern aubergine and lentil stew

RatingDifficultyBeginner

Wholesome and delicious this is a quick tasty meal that will appeal to all tastes.
Can be eaten as a main meal or as an accompaniment to another.

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Yields4 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
 1 aubergines cut into cubes
 1 onion finely sliced
 2 courgettessliced into rings
 1 tin chopped tomatoes
 150 g red lentils
 3 garlic clovescrushed
 4 tsp olive oil
 3 tsp tomato purée
 1 tsp ras el hanout
 Zest and juice of 1 lime
 Handful of dill
 Handful of parsley
 Seasoning
1

Add 3 tbs olive oil to a large frying pan and fry the chopped aubergines for a few minutes until the oil is absorbed then add a splash of water. Put a lid on the pan and cook on a low heat for about 10 mins stirring occasionally to avoid sticking until the aubergine is soft. Then transfer to a plate.

2

Add the remaining oil to the pan and add the chopped onion ,courgettes ,
garlic and tin tomatoes and cook slowly for 10 mins with the lid on the pan.

3

remove the lid and add tomato purée and ras el hanout and cook for a further minute stirring occasionally .

4

Add the cooked aubergines to the pan and the red lentils and add 800ml of water and bring to a simmer for 10 mins with the lid on. Remove the lid and stir then simmer another 10 mins.

5

Remove the pan from the heat and add lime juice and zest and chopped dill and parsley and stir.season with salt and pepper.

6

Serve with pitta or any flat bread of your choice and either quinoa or rice.

7

Crumble feta cheese on top if desired.

Category, , Cuisine,

Ingredients

 1 aubergines cut into cubes
 1 onion finely sliced
 2 courgettessliced into rings
 1 tin chopped tomatoes
 150 g red lentils
 3 garlic clovescrushed
 4 tsp olive oil
 3 tsp tomato purée
 1 tsp ras el hanout
 Zest and juice of 1 lime
 Handful of dill
 Handful of parsley
 Seasoning

Directions

1

Add 3 tbs olive oil to a large frying pan and fry the chopped aubergines for a few minutes until the oil is absorbed then add a splash of water. Put a lid on the pan and cook on a low heat for about 10 mins stirring occasionally to avoid sticking until the aubergine is soft. Then transfer to a plate.

2

Add the remaining oil to the pan and add the chopped onion ,courgettes ,
garlic and tin tomatoes and cook slowly for 10 mins with the lid on the pan.

3

remove the lid and add tomato purée and ras el hanout and cook for a further minute stirring occasionally .

4

Add the cooked aubergines to the pan and the red lentils and add 800ml of water and bring to a simmer for 10 mins with the lid on. Remove the lid and stir then simmer another 10 mins.

5

Remove the pan from the heat and add lime juice and zest and chopped dill and parsley and stir.season with salt and pepper.

6

Serve with pitta or any flat bread of your choice and either quinoa or rice.

7

Crumble feta cheese on top if desired.

Notes

Middle Eastern aubergine and lentil stew

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