Vegan Persian Lentil, Courgette And Aubergine Stew
Course Vegetarian Recipes
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 4servings
Calories 350kcal
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
Instructions
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!