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Eggplant and Tomato Lentil Stew with Cinnamon and Oregano
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup brown lentils, rinsed
  • 1 medium eggplant, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 (14-ounce) can diced tomatoes
  • 3 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1 tablespoon dried oregano
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for serving)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
  • Stir in the garlic and diced eggplant. Cook for another 5 minutes until the eggplant begins to soften.
  • Add the cinnamon and oregano. Stir for 30 seconds to toast the spices.
  • Pour in the lentils, diced tomatoes, and vegetable broth. Season with salt and black pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes until the lentils are tender.
  • Taste and adjust seasoning if needed. Serve hot with chopped parsley on top.

Notes

Dice the eggplant into even pieces so it cooks at the same rate as the lentils. Leftovers thicken as they sit and reheat well with a splash of broth to loosen the texture. Skip the parsley if you prefer a simpler finish.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife