Mediterranean Lentil, Eggplant and Spinach Stew
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Created: 8/1/2023
Prep Time: 10 minutes
Cook Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
This hearty and flavorful Mediterranean stew is a perfect main dish that is packed with protein and nutrients. The combination of tender lentils, creamy eggplant, and vibrant spinach creates a delicious herbaceous flavor profile that will transport you to the sunny beaches of the Mediterranean.
Ingredients:
Yield: 4-6 servings
1 cup of green lentils, rinsed and drained
1 large eggplant, cubed and salted for 30 mins
3 cups of fresh spinach, roughly chopped
1 large onion, diced
4 cloves of garlic, minced
2 tablespoons of olive oil
1 teaspoon of cumin
1 teaspoon of smoked paprika
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1 teaspoon of sea salt
4 cups of water or vegetable broth
Instructions:
Step 1
Start by washing and cubing your eggplant. Salt the cubed eggplant and let it sit for 30 minutes. This will help to draw out the moisture and make the eggplant less bitter.
Start by washing and cubing your eggplant. Salt the cubed eggplant and let it sit for 30 minutes. This will help to draw out the moisture and make the eggplant less bitter.
Step 2
After 30 minutes, rinse the eggplant well and pat it dry.
After 30 minutes, rinse the eggplant well and pat it dry.
Step 3
Heat the olive oil in a large pot over medium heat. Add the onion and stir until softened.
Heat the olive oil in a large pot over medium heat. Add the onion and stir until softened.
Step 4
Add the garlic and cook for an additional 2-3 minutes until fragrant.
Add the garlic and cook for an additional 2-3 minutes until fragrant.
Step 5
Add the cumin, paprika, thyme, oregano, and salt and stir to combine.
Add the cumin, paprika, thyme, oregano, and salt and stir to combine.
Step 6
Add the eggplant and lentils to the pot and stir well.
Add the eggplant and lentils to the pot and stir well.
Step 7
Add the water or vegetable broth and bring the mixture to a boil. Reduce heat to simmer and cook for 30-40 minutes, or until the lentils are tender and the eggplant is cooked through.
Add the water or vegetable broth and bring the mixture to a boil. Reduce heat to simmer and cook for 30-40 minutes, or until the lentils are tender and the eggplant is cooked through.
Step 8
Add the chopped spinach and stir until wilted.
Add the chopped spinach and stir until wilted.
Step 9
Serve hot with a side of crusty bread or over a bed of fluffy couscous or quinoa.
Serve hot with a side of crusty bread or over a bed of fluffy couscous or quinoa.