Narrated Food
Turkish-Inspired Aubergine & Lentil Stew
Smoky roasted aubergine and red lentils simmered with tomatoes, cumin, and aleppo pepper.
Method
- 1Roast aubergine with oil and salt at 200°C / 400°F for 20 min.
- 2Soften onion and garlic; add spices; cook 2 min.
- 3Add lentils, tomatoes, and stock; simmer 20 min.
- 4Stir in roasted aubergine; simmer 10 min more.
- 5Serve with yogurt and flatbread.
Why it might be useful today
A gentler plate for days when digestion is already taking up space.
A deeply flavoured vegan stew that's filling, batch-cook friendly, and genuinely better reheated — one of those recipes that rewards making a large pot.
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