Vegan Eggplant Lentil stew

Eggplant and lentils is another great vegan food combination because they pair really well together and the flavorful eggplant adds the softness and tenderness to this dish.

How long does it take?

• 50-60 minutes depends on how soft you want your lentils to be.

What do i need?

For 4 medium portions:

• Brown lentils 250 gr.

• 1 large eggplant

• 2-3 carrots

• Tomato sauce 250 gr.

• 2 red onions

• 2 garlic gloves

• Rosmarin

• Herbs de Province

• 2 tbsp. of balsamic vinegar

Process

1. Sautee a onion and garlic until soft and transparent;

2. Add thinly sliced or grated carrot and saute another 3 minutes;

3. Add eggplant cubes and tomato sauce, stir well;

4. Add the washed lentils and herbs + 250 ml. of water;

5. Bring to a boil and then reduce the heat;

6. Simmer on a low heat for around 40 minutes.

7. Add balsamic vinegar and simmer another 10 minutes.

Tips

• The longer you simmer - the more tender the stew will become.

• I highly recommend to use the firm type of lentil such as brown lentils or black (beluga lentils) as they maintain their shape and form during the cooking process. If you chose the red or yellow lentils , you can end up with a cream soup rather than a stew because they fall apart and become a pure.

Enjoy!