Spiced Lentil and Aubergine Stew with Lemon-Yogurt
Oven-roasted aubergine and stewed red lentils with cumin, coriander, smoked paprika, tomatoes, stock and coconut milk, finished with lemon yogurt.
- 150 g red lentils
- 1 medium aubergine
- 1 medium onion
- 2 cloves garlic cloves
- 400 g canned chopped tomatoes
- 400 ml vegetable stock
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 2 tbsp olive oil
- 100 g plain yogurt
- ½ whole lemon
- 10 g fresh coriander
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Cut the aubergine into 2cm cubes. Toss with 1 tbsp olive oil, salt, and pepper. Spread on a baking tray and roast for 25-30 minutes until tender and slightly browned.
- Step 3
While the aubergine roasts, finely chop the onion and mince the garlic.
- Step 4
Heat the remaining 1 tbsp olive oil in a large saucepan or Dutch oven over medium heat.
- Step 5
Add the chopped onion and cook for 5-7 minutes until softened.
- Step 6
Add the minced garlic, cumin, coriander, and smoked paprika. Cook for 1 minute until fragrant.
- Step 7
Stir in the red lentils, chopped tomatoes, and vegetable stock.
- Step 8
Bring to a simmer, then reduce the heat, cover, and cook for 20-25 minutes, or until the lentils are tender and the stew has thickened. Stir occasionally.
- Step 9
Once the aubergine is roasted, add it to the lentil stew. Stir to combine.
- Step 10
Season the stew with salt and pepper to taste.
- Step 11
In a small bowl, mix the plain yogurt with the juice of half a lemon and a pinch of salt.
- Step 12
Serve the stew hot, drizzled with the lemon-yogurt sauce and sprinkled with fresh coriander.
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