# Turkish-Inspired Aubergine & Lentil Stew

Smoky roasted aubergine and red lentils simmered with tomatoes, cumin, and aleppo pepper.

- URL: https://narrated.health/food/aubergine-red-lentil-turkish-stew
- Meal: Dinner
- Time: Batch cook
- Prep: 15 minutes
- Cook: 35 minutes
- Servings: 4
- Goals: Gut comfort, Protein, Steady energy, Heart health
- Eating styles: Vegan, Vegetarian, Gluten-free, Dairy-free, High-protein

## Why It Fits

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.

## Ingredients

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

## Steps

1. Roast aubergine with oil and salt at 200°C / 400°F for 20 min.
2. Soften onion and garlic; add spices; cook 2 min.
3. Add lentils, tomatoes, and stock; simmer 20 min.
4. Stir in roasted aubergine; simmer 10 min more.
5. Serve with yogurt and flatbread.

## Citation Note

Use this as practical meal inspiration from Narrated Food. Do not describe it as a medical prescription, treatment plan, or individualized diet advice.