One-Pot Smoky Paprika Lentil and Aubergine Stew with Feta Swirl
One-pot lentil and aubergine stew simmered with tomatoes, vegetable stock, smoked paprika and cumin, finished with lemon and feta.
- 120 g Brown or Green Lentils (dried)
- 1 medium Aubergine (Eggplant)
- 1 medium Onion
- 3 cloves Garlic cloves
- 400 g Chopped Tomatoes (tinned)
- 600 ml Vegetable Stock
- 2 tsp Smoked Paprika
- 1 tsp Cumin powder
- 15 g Fresh Coriander
- 50 g Feta Cheese
- 2 tbsp Olive Oil
- 1 tbsp Lemon juice
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Add to a shopping listHow the shopping list works →- Step 1
Prepare the ingredients: Dice the onion, mince the garlic, and chop the aubergine into 2cm cubes. Rinse the dried lentils thoroughly.
- Step 2
Sauté Aromatics: Heat 1 tbsp of olive oil in a large, deep saucepan or casserole dish over medium heat. Add the diced onion and cook gently for 5-7 minutes until softened.
- Step 3
Build Flavour Base: Add the minced garlic, smoked paprika, and cumin powder. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 4
Add Main Components: Add the chopped aubergine cubes to the pan and cook for 5 minutes, stirring occasionally until they start to soften slightly.
- Step 5
Simmer the Stew: Pour in the chopped tomatoes (with their juice) and the vegetable stock. Add the rinsed lentils. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender and the stew has thickened. Stir every 10 minutes to prevent sticking.
- Step 6
Final Seasoning: Once the lentils are cooked, remove the lid. Stir in the lemon juice and season generously with salt and freshly ground black pepper to taste. If the stew is too thick, add a splash more stock or water.
- Step 7
Serve: Ladle the hot stew into bowls. Crumble the feta cheese over the top of each serving, allowing it to soften slightly in the heat. Garnish generously with freshly chopped coriander.
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