Smoky Aubergine & Lentil Stew

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Aubergine(2)
• Bell pepper(1)
• Carrot(2)
• Tomato paste(2 tbsp)
• Smoked paprika(2 tsp)
• Cumin(1 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)optional
• Green Lentils(250 g)
• Canned tomatoes(400 g)
• Vegetable Broth(800 ml)
• Bay leaf(1)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(15 g)
• Lemon(1)

Method

1. 1

   Dice the {Onion}, finely chop the {Garlic}, and cut the {Aubergine}, {Bell pepper}, and {Carrot} into small bite-size pieces. Roughly chop the {Fresh parsley} and cut the {Lemon} into wedges.

   ~10 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Aubergine}, {Bell pepper}, and {Carrot} with {Salt} and cook until the vegetables soften and the aubergine starts to collapse. Stir in the {Garlic}, {Tomato paste}, {Smoked paprika}, {Cumin}, {Oregano}, {Chili flakes}, and {Black pepper} for the last minute.

   ~10 min

3. 3

   Add the {Lentils}, {Canned tomatoes}, {Vegetable Stock}, and {Bay leaf}. Bring to a boil, then lower the heat and simmer until the lentils are tender and the stew is thick and cohesive, stirring once or twice as it cooks.

   ~18 min

4. 4

   Remove the {Bay leaf}. Squeeze in a wedge of {Lemon} and stir through most of the {Fresh parsley}. If needed, simmer for 2 more minutes to keep the stew thick rather than brothy.

   ~2 min

5. 5

   Ladle into bowls and finish with the remaining {Fresh parsley}. Serve with the extra {Lemon} wedges alongside.

   ~0 min