Middle Eastern aubergine and lentil stew
Wholesome and delicious this is a quick tasty meal that will appeal to all tastes.Can be eaten as a main meal or as an accompaniment to another.
Ingredients
Method
- Add 3 tbs olive oil to a large frying pan and fry the chopped aubergines for a few minutes until the oil is absorbed, then add a splash of water. Put a lid on the pan and cook on a low heat for about 10 minutes, stirring occasionally to avoid sticking, until the aubergine is soft. Then transfer to a plate.
- Add the remaining oil to the pan and add the chopped onion, courgettes, garlic, and tinned tomatoes and cook slowly for 10 mins with the lid on the pan.
- remove the lid and add tomato purée and ras el hanout and cook for a further minute stirring occasionally .
- Add the cooked aubergines to the pan and the red lentils and add 800ml of water and bring to a simmer for 10 mins with the lid on. Remove the lid and stir then simmer another 10 mins.
- Remove the pan from the heat and add lime juice and zest and chopped dill and parsley and stir.season with salt and pepper.
- Serve with pitta or any flat bread of your choice and either quinoa or rice.
- Crumble feta cheese on top if desired.
