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Harissa-Spiced Lentil Stew with Roasted Eggplant and Olives
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Large Bowl

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 1 large eggplant, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 3 tablespoons harissa paste
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pitted Kalamata olives, sliced
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Preheat the oven to 425°F. Toss the eggplant cubes with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Roast for 20 to 25 minutes until the edges turn golden and the pieces soften.
  • Add the lentils, diced onion, minced garlic, harissa paste, vegetable broth, diced tomatoes, cumin, salt, and black pepper to the slow cooker. Stir to combine.
  • Place the roasted eggplant on top of the lentil mixture. Cover and cook on low for 7 to 8 hours or on high for 4 hours, until the lentils are tender.
  • Stir in the sliced olives and the remaining tablespoon of olive oil. Taste and adjust salt or harissa if needed.
  • Ladle into bowls and sprinkle with chopped parsley before serving.

Notes

Roast the eggplant ahead and store it in the fridge so you can start the slow cooker quickly in the morning. If the stew thickens too much overnight, stir in a splash of broth when reheating. Leftovers keep well in the fridge for four days or freeze in single portions for up to two months.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Baking Sheet, Large Bowl