dinner

Turkish-Inspired Eggplant & Lentil Stew

Name: Turkish-Inspired Eggplant & Lentil Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 eggplants, cubed; 200g red lentils; 1 can chopped tomatoes; 1 liter vegetable stock; 1 onion, diced; 3 garlic cloves; 1 tsp cumin, 1 tsp sumac, ½ tsp aleppo pepper; Yogurt and flatbread to serve

A deeply flavored vegan stew that's filling, batch-cook friendly, and genuinely better reheated — one of those recipes that rewards making a large pot.

15 min prep · 35 min cook · 50 min in total · serves 4

What you need

2 eggplants, cubed
200g red lentils
1 can chopped tomatoes
1 liter vegetable stock
1 onion, diced
3 garlic cloves
1 tsp cumin, 1 tsp sumac, ½ tsp aleppo pepper
Yogurt and flatbread to serve

What to do

1Roast eggplant 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 eggplant; simmer 10 min more.
5Serve with yogurt and flatbread.

What to do next

Chicken, Avocado & Tomato Salsa Bowl

Another meal that does the same job.

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