Eggplant and Lentil Stew with Jasmine Rice
Dairy free
Dinner
Gluten free
Plant based
Soy-free
Eggplant and Lentil Stew with Jasmine Rice
Dairy free
Dinner
Gluten free
Plant based
Soy-free
25
min
1
portions
Preparation
1. If using dry lentils, rinse and cook them according to package instructions until tender. Set aside.
2. Heat olive oil in a medium pot over medium heat. Add the onions and cook for 3-4 minutes until they are softened and translucent.
3. Add the diced eggplant, tomatoes, cumin, smoked paprika, turmeric, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally, until the eggplant becomes tender and the flavours meld together.
4. Add the cooked lentils to the pot and stir everything well. Simmer for another 5 minutes, allowing the flavours to deepen. Adjust seasoning as needed.
5. Place the jasmine rice in a serving bowl and top with the eggplant and lentil stew. Garnish with fresh parsley or coriander if desired, and enjoy hot!
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