Hello, fellow food enthusiasts! Al here, back with another delightful recipe to spice up your mealtime. Today, we’re exploring the rich and aromatic flavors of North Africa with a Fragrant Lentil and Roasted Aubergine Stew. With the cooler weather settling in, this hearty stew is absolutely perfect to warm you up and satisfy those comfort food cravings.
Now, if you’re anything like me, you’re always on the lookout for dishes that not only taste amazing but are also health-conscious and packed with nutrients. Lentils are a real powerhouse ingredient – they’re filled with protein, fiber, and essential minerals. When combined with the sweet, smoky taste of roasted aubergines and a medley of warm spices, the result is a flavor explosion that will have you and your loved ones coming back for seconds.
Roasting the aubergines in the oven gives them a lovely, tender texture with a hint of char. It always amazes me how this simple step can completely transform their flavor. Pair that with lentils simmered in a spiced tomato broth, and you’ve got yourself a meal that’s wholesome, fragrant, and irresistibly delicious.
But wait, it doesn’t end there! To provide a refreshing contrast, we’re topping this stew with a dollop of herb yogurt. It’s creamy, zesty, and the perfect complement to the warmth of the lentils and aubergines. Always a fan of fresh herbs, I love making this yogurt with mint and coriander, infused with a touch of lemon for brightness. It’s a match made in culinary heaven!
Cooking this stew is an uncomplicated process, making it perfect for either an easy weeknight dinner or a leisurely weekend feast. Plus, it’s an excellent dish to batch cook and enjoy over a couple of days. Trust me, the flavors only get better with time! I often find myself excited for lunch when I know I’ve got leftovers waiting for me in the fridge.
As you dive into making this dish, remember that cooking is all about enjoying the process and the incredible aromas that fill your kitchen. Don’t rush; savor each step, and let those spices bring a taste of North Africa right into your home.
I hope you truly enjoy making and indulging in this fragrant stew as much as I do. It’s a celebration of vibrant flavors, comforting textures, and the joys of cooking something soulful from scratch. Bon appétit!
Feel free to leave a comment below to share your own experience with this recipe or any delightful variations you’ve cooked up. Happy cooking!
Ingredients
– 2 medium aubergines (about 500g), cut into 2cm cubes
– 3 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon smoked paprika
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 red bell pepper, diced
– 1 teaspoon turmeric
– 1/2 teaspoon ground cinnamon
– 200g dried green or brown lentils, rinsed
– 400g can chopped tomatoes
– 750ml vegetable stock
– Salt and pepper, to taste
– 100g plain yogurt
– 2 tablespoons chopped fresh mint
– 2 tablespoons chopped fresh coriander
– Zest of 1 lemon
– Juice of 1/2 lemon
Method
1. Preheat your oven to 200°C (390°F). Place the aubergine cubes on a baking tray, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Toss to coat and roast in the oven for 25-30 minutes until golden and tender. Stir halfway through cooking to ensure even roasting.
2. While the aubergines are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until soft and translucent.
3. Stir in the minced garlic, grated ginger, and diced red bell pepper. Cook for an additional 3-4 minutes until the pepper softens.
4. Add the ground cumin, ground coriander, smoked paprika, turmeric, and ground cinnamon to the pot. Stir well to coat the onion and pepper mixture with the spices and cook for another 1-2 minutes until fragrant.
5. Add the rinsed lentils, chopped tomatoes, and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 25-30 minutes, or until the lentils are tender.
6. Once the aubergines are roasted, remove them from the oven and add them to the pot with the lentils. Stir gently to combine and cook for an additional 5 minutes.
7. While the stew is finishing, prepare the herb yogurt by combining the yogurt, chopped mint, chopped coriander, lemon zest, and lemon juice in a small bowl. Mix well and season with salt and pepper to taste.
8. Serve the stew warm, topped with a dollop of herb yogurt. Enjoy!
