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

Course: 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!