Don't know what to cook? You will find tons of great recipes here. After visiting us You will be master chef! Pastry, vegetarian, soup, meat, seafood and deserts recipes.

Vegan Persian Lentil, Courgette And Aubergine Stew

Vegan Persian Lentil, Courgette And Aubergine Stew
Vegan Persian Lentil, Courgette And Aubergine Stew
Pin
Print

Vegan Persian Lentil, Courgette And Aubergine Stew

Recipe by CookingIsLifestyleCourse: Vegetarian Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

350

kcal

Ingredients

  • 1 aubergine, diced

  • 2 large courgettes, chopped finely

  • 1 onion, diced

  • 125g red lentils

  • 1 pack cherry tomatoes, halved

  • 1 tsp cinnamon

  • 1 tsp dill

  • salt and pepper, to taste

  • zest and juice of 1 lime

  • 1 tsp harissia spice

  • juice of half a lemon, other half cut into wedges

  • oregano

  • frylight/oil

  • 1 chilli, to top (optional)

  • 1 tbsp garlic paste

  • ½ carton passata

  • 700ml water

Directions

  • Soak your lentils in some cold water whilst you wash and chop your tomatoes, courgettes, aubergine and onion.
  • Heat oil in a large pot to medium, add your aubergine with some salt. Fry for a few mins and then reduce and cover to allow it to sweat for 10 mins.
  • Once the aubergine has softened, raise the heat again, adding your garlic, courgette, tomatoes and drained lentils. Then add your passata and water and bring to boil.
  • Add all your herbs and spices, reduce heat to low and cover with lid to simmer for 20 mins.
  • Once the lentils have thickened, turn the heat off and mix in your lemon/lime juice and zest. Let sit for 10 mins then serve equally with a wedge of lemon, topped with some oregano and some crusty bread (optional). Enjoy!