A flavorful and hearty stew made with eggplant, lentils, and spices, served with rice.
Prep
20 minutesCook
40 minutesReady In
1 hourLevel
EasyRating
/rating_off.png "1 Star")
Loading...| 2 eggplants, diced | |
| 1 onion, chopped | |
| 2 cloves garlic, minced | |
| 1 can (14 oz) diced tomatoes | |
| 1 cup dried lentils | |
| 4 cups vegetable broth | |
| 2 teaspoons cumin | |
| 2 teaspoons paprika | |
| 1 teaspoon turmeric | |
| 1/2 teaspoon cayenne pepper | |
| Salt and pepper to taste | |
| 2 cups cooked white rice |
| 1. | Heat oil in a large pot or Dutch oven over medium heat. |
| 2. | Add the onion and garlic and cook until softened, about 5 minutes. |
| 3. | Add the diced eggplant and cook for another 5 minutes, until slightly browned. |
| 4. | Stir in the diced tomatoes, lentils, vegetable broth, cumin, paprika, turmeric, cayenne pepper, salt, and pepper. |
| 5. | Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the lentils are tender. |
| 6. | Serve the stew over cooked white rice. |
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