Spiced Aubergine, Lime & Red Lentil Stew Recipe

Ingredients

200g dried red lentils
2 aubergines
1 onion
2 courgettes
3 garlic cloves
½ tsp ground cinnamon
1 tsp turmeric
A pinch of cayenne pepper
400g tin of cherry tomatoes
1 vegetable stock cube
A handful of flat leaf parsley
1 lime

Prep: 20 mins | Cook: 50 mins

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Method

1. Tip the lentils into a bowl and cover with cold water. Set aside to soak while you prepare the veg.

2. Trim the green tops off the aubergines, then chop into 1cm chunks. Warm a large casserole dish over a medium-low heat for 2 mins, then add the aubergines with 4 tbsp olive oil. Season with salt and pepper. Pop on a lid. Sweat for 12 mins, stirring occasionally. They should be very tender and soft after 12 mins.

3. While the aubergines sweat, peel and finely chop the onion. Trim the courgettes, halve them lengthways and slice them into half moons – around 1cm thick. Peel and crush or grate the garlic.

4. Scoop the aubergines onto a plate. Add another 1 tbsp oil to the pan. Add the onion and courgettes. Season with a pinch of salt and pepper. Pop on a lid on the pan and sweat for 10 mins, stirring often, till the onion and courgette are soft and glossy. Fill and boil the kettle.

5. Return the aubergines to the casserole dish. Drain the lentils and add them in.

6. Stir in the garlic, ground cinnamon, turmeric and cayenne pepper. Fry for 1 min till fragrant. Dust in the vegetable stock powder. Pour in 800ml hot water.

7. Stir in the cherry tomatoes. Cover the pan with a lid, turn the heat up and bring to the boil. Once the stew is boiling, reduce the heat and simmer for 20 mins, stirring occaccionally, till the lentils are thick and tender.

8. While the stew simmers, roughly chop the parsley leaves and stalks. Finely grate the zest from the lime.

9. Stir most of the parsley and the lime zest into the stew. Squeeze in the juice. Taste and add a pinch more salt and pepper, if needed. Ladle the stew into warm bowls and serve garnished with the remaining chopped herbs.

10. Love Your Leftovers
The stew will keep for up to 3 days in the fridge, or you can freeze it. Simply divide into individual portions, cool completely then freeze in freezerproof tubs for up to 3 months. Defrost the stew thoroughly and reheat till piping hot.