Hearty Eggplant & Lentil Stew

1. 1
   prep

   Prep the vegetables and rinse the lentils.

   1.Cut the eggplant into 1-inch cubes. Dice the carrot and celery. Chop the onion.

   2.Mince the garlic cloves. Chop the fresh tomatoes.

   3.Rinse the brown lentils under cold water and pick out any debris.
2. 2
   saute · ~9 min

   Sauté the aromatic base.

   1.Heat olive oil in a large heavy-bottomed pot over medium heat.

   2.Add chopped onion, carrot, and celery. Cook until softened, about 6-7 minutes.

   3.Stir in minced garlic, oregano, smoked paprika, and red chili flakes. Cook until fragrant, 1 minute.

   4.Add tomato paste and cook, stirring constantly, for 1 minute to deepen the flavor.

   TIPStir the tomato paste continuously to prevent it from scorching.
3. 3
   simmer · ~35 min

   Build the stew and simmer until tender.

   1.Add the cubed eggplant to the pot and stir to coat with the aromatics.

   2.Pour in the chopped tomatoes, rinsed lentils, bay leaves, and water.

   3.Season with salt and black pepper. Stir everything together and bring to a boil.

   4.Reduce heat to low, cover, and simmer gently for 30-35 minutes, until the lentils are tender and the eggplant is soft.

   TIPStir once or twice during simmering to prevent sticking. Add a splash of water if the stew becomes too thick before the lentils are done.
4. 4
   mix · ~1 min

   Finish and adjust the stew.

   1.Remove the bay leaves and discard them.

   2.Stir in the fresh lemon juice. Taste and adjust salt and pepper if needed.

   3.Let the stew rest off the heat for 5 minutes to let the flavors settle.

   TIPResting the stew off the heat mellows the acidity and melds the flavors together.
5. 5
   serve

   Ladle into bowls and garnish with fresh parsley.

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