Vegan Persian Lentil, Courgette And Aubergine Stew Recipe

4 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 1 hr 10 mins
Course Vegetarian Recipes
Servings 4 servings
Calories 350 kcal


  • 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


  • 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!

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