Lentil Stew with Eggplant, Tomatoes & Zucchini

Lentil Stew.jpg

Vegetarian, healthy, nutritious, colorful and simple to make (once you’ve chopped the veggies), you can call this a stew or a very hearty soup.

I make this for Karl and we love having leftovers. They freeze great for another meal or you can get creative. You can reduce down the liquid, add 1/2 teaspoon cumin and stir in cooked pasta or soba noodles. Or, use it to fill an omelet with cheese.

These are just suggestions. With a little imagination, you can invent your own creation. All I ask is that you share it with us under the Comments.

Lentil Stew with Eggplant, Tomatoes & Zucchini

2 tablespoons olive oil
1 small red onion, chopped (about 1 cup)
3 cloves garlic, minced
1 Japanese eggplant, cored, and chopped int ½-inch pieces or 1½ cups chopped globe
eggplant
3 plum tomatoes, cored and chopped
3 tablespoons tomato paste
¾ cup uncooked dried brown lentils
3 bay leaves
1 medium zucchini, cut off core and chop into ½-inch pieces
1 ½ teaspoons kosher salt or to taste
½ teaspoon fresh ground pepper, or to taste
1 green onion, sliced, including green tops, for garnish
Grated Parmesan cheese, for serving, optional

  1. Heat a 4 to 6 quart saucepan over medium heat. Add oil and swirl to coat. Add onion and garlic; cook 3 minutes. Add eggplant and cook, stirring often, 5 minutes.  Stir in tomatoes with their juice, tomato paste, lentils, 4 cups water and bay leaves. Bring to a boil over high heat. Reduce heat to medium low, cover and simmer until lentils are almost tender, 22 minutes.

  2. Stir in zucchini, salt and pepper; cook until lentils are tender, about 6 minutes. Discard bay leaves.

Makes about 6 cups; serves 4.

Adapted from Cooking Light .

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