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🍲 Creamy Eggplant and Lentil Stew

343 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• salt
• 1 onion
• 2 garlic cloves
• 2 spring onions
• 4 tbsp rapeseed oil
• 2 tbsp paprika tomato paste (20 g each)
• 400 g chopped tomatoes (can)
• 500 ml vegetable broth
• 250 g red lentils
• 1 handful flat-leaf parsley
• 1 lime
• pepper

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Cut the eggplants lengthwise into quarters.
3. 3. Cut the quarters into bite-sized pieces.
4. 4. Sprinkle the eggplant pieces with salt.
5. 5. Let the salted eggplants rest for about 15 minutes.
6. 6. Peel the onion.
7. 7. Peel the garlic clove.
8. 8. Dice the onion finely.
9. 9. Dice the garlic finely.
10. 10. Wash the spring onions.
11. 11. Slice the spring onions into rings.
12. 12. Set the spring onion rings aside.
13. 13. Pat the eggplant pieces dry with a kitchen towel.
14. 14. Heat the oil in a pot.
15. 15. Fry the eggplants until golden brown over medium heat.
16. 16. Turn the eggplants occasionally while frying.
17. 17. Fry the eggplants for about 3 to 4 minutes.
18. 18. Add the diced onion to the pot.
19. 19. Add the diced garlic to the pot.
20. 20. Add half of the spring onion rings to the pot.
21. 21. Cook the vegetables for another 3 to 4 minutes.
22. 22. Stir in the paprika-tomato paste.
23. 23. Cook the paste for about 1 minute.
24. 24. Fold in the chopped tomatoes.
25. 25. Pour the broth into the pot.
26. 26. Let the stew simmer for about 10 minutes.
27. 27. Rinse the lentils.
28. 28. Drain the lentils.
29. 29. Add the lentils to the pot.
30. 30. Cook the stew for 12 to 15 minutes.
31. 31. Cook until the lentils are tender.
32. 32. Wash the parsley.
33. 33. Shake the parsley dry.
34. 34. Set aside some parsley leaves for garnish.
35. 35. Chop the rest of the parsley finely.
36. 36. Wash the lime under hot water.
37. 37. Cut the lime into quarters.
38. 38. Season the stew to taste with salt.
39. 39. Season the stew to taste with pepper.
40. 40. Stir in the chopped parsley.
41. 41. Garnish the dish with the remaining spring onions.
42. 42. Garnish the dish with the reserved parsley leaves.
43. 43. Serve with lime wedges.

Nutrition per serving

• kcal: 343
• Protein: 18 g · Fett/Fat: 12 g · Carbs: 40 g