Mediterranean Za’atar Lentil Stew with Eggplant and Olives
Equipment
- Large Pot
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium eggplant, cut into 1-inch cubes
- 1 cup brown lentils, rinsed
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons za’atar
- 1/2 cup pitted kalamata olives, halved
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion turns soft.
- Stir in the eggplant cubes and cook for 5 minutes until they start to soften.
- Add the lentils, diced tomatoes, vegetable broth, and za’atar. Stir to combine.
- Bring the mixture to a boil, then lower the heat and simmer uncovered for 25 minutes until the lentils are tender.
- Stir in the olives and cook for 5 more minutes. Season with salt and black pepper.
- Remove the pot from the heat and sprinkle with chopped parsley before serving.
Notes
Simmer the stew a little longer if you prefer a thicker broth, or add a splash of water if it gets too dry. The parsley adds fresh color right before serving, and you can swap in green olives if kalamata are not available. Leftovers keep in the fridge for three days and taste even better after the flavors settle.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot
Cuisine: Mediterranean
Equipment: Large Pot