A protein-packed Moroccan-inspired stew
There is nothing better, as autumn tiptoes into winter, than a full bowl of piping hot stew. This Moroccan-inspired eggplant lentil stew recipe from Food and Wine is 100% veg-friendly and 100% delicious. I couldn’t find harissa paste for the recipe, but make sure you use harissa or an alternative to add some spice!
- a few glugs of olive oil
- 1 yellow onion
- 4 celery sticks
- 5 garlic cloves
- 3 bay leaves
- 3 cups lentils
- 1 can chopped tomatoes
- 5 cups vegetable stock
- 2 medium eggplants
- 2 tbsp harissa paste
- 1/3 cup chopped parsley
- Greek yogurt, mint, parsley, and pumpkin seeds for garnish
First, preheat your oven to 400 F. Slice your eggplants into thin “steaks” and arranging them flat on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. You’ll be roasting these babies for about 30 minutes, before slicing them further and adding them to your lentil stew.
Chop up your onion, garlic, celery, and parsley. Pour a few tablespoons of olive oil into a large pot, and heat on medium-high. Toss in your chopped veg and bay leaves, and cook until soft. While that’s simmering away, slice up your mushrooms. Add ’em in.
Throw in your harissa paste, or chopped red Thai chilli pepper if you’re subbing with that. Add lentils, canned tomatoes, vegetable stock, and sliced eggplant once it’s all ready. Pop a pot lid on top and leave your stew to cook in peace. You’ll know it’s ready when the lentils are cooked and your home smells heavenly. Serve with a scoop or two of Greek yogurt, a sprinkle of chopped parsley and mint, and a scatter of pumpkin seeds.