Spicy Eggplant and Lentil Stew
Spicy Eggplant and Lentil Stew
Ingredients
For the Stew
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium eggplant, cut into 1/2-inch cubes
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 cup brown or green lentils, rinsed
- 1 can diced tomatoes, 14.5 ounces, undrained
- 4 cups vegetable broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 5 ounces fresh spinach, roughly chopped
- 1 tablespoon fresh lemon juice
For Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- plain Greek yogurt, for serving, optional
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
⏱️ 5 min
- 2
Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 3
Add the cubed eggplant and chopped red bell pepper to the pot. Sauté for 8 to 10 minutes, stirring occasionally, until the eggplant begins to soften and lightly brown.
⏱️ 9 min
- 4
Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 1 min
- 5
Add the rinsed lentils, undrained diced tomatoes, vegetable broth, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 to 35 minutes, or until the lentils are tender.
⏱️ 35 min
- 6
Stir in the fresh spinach and cook for 2 to 3 minutes, or until the spinach has wilted completely.
⏱️ 3 min
- 7
Remove the pot from the heat and stir in the fresh lemon juice. Taste and adjust seasoning as needed.
⏱️ 1 min
- 8
Ladle the spicy eggplant and lentil stew into bowls. Garnish with fresh chopped cilantro and a dollop of plain Greek yogurt, if desired, before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Eggplant and Lentil Stew
Ingredients
For the Stew
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium eggplant, cut into 1/2-inch cubes
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 cup brown or green lentils, rinsed
- 1 can diced tomatoes, 14.5 ounces, undrained
- 4 cups vegetable broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 5 ounces fresh spinach, roughly chopped
- 1 tablespoon fresh lemon juice
For Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- plain Greek yogurt, for serving, optional
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
⏱️ 5 min - 2
Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Add the cubed eggplant and chopped red bell pepper to the pot. Sauté for 8 to 10 minutes, stirring occasionally, until the eggplant begins to soften and lightly brown.
⏱️ 9 min - 4
Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 1 min - 5
Add the rinsed lentils, undrained diced tomatoes, vegetable broth, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 to 35 minutes, or until the lentils are tender.
⏱️ 35 min - 6
Stir in the fresh spinach and cook for 2 to 3 minutes, or until the spinach has wilted completely.
⏱️ 3 min - 7
Remove the pot from the heat and stir in the fresh lemon juice. Taste and adjust seasoning as needed.
⏱️ 1 min - 8
Ladle the spicy eggplant and lentil stew into bowls. Garnish with fresh chopped cilantro and a dollop of plain Greek yogurt, if desired, before serving hot.
⏱️ 1 min