Stranger Foods

Puy lentil and aubergine stew

Serves 2 | Prep 10 mins | Cook 1 hr

Serve the stew either as a hearty starter or a side, or else as a main, served with any grain you like. The stew can be made up to 3 days ahead and kept in the fridge – just warm through and add the crème fraîche, oil, chilli flakes and oregano before serving.

Source: SIMPLE by Ottolenghi

Ingredients

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3 tbsp olive oil, plus a little extra to serve
3 cloves garlic, finely sliced
1 large red onion, finely chopped
½ tbsp picked thyme leaves
2 small aubergines, cut into chunks, about 5x2 cm
200 g cherry tomatoes
180 g Puy lentils
500 ml vegetable stock
80 ml dry white wine
100 g crème fraîche
1 tsp Urfa chilli flakes (or 0.5 tsp regular chilli flakes)
2 tsp picked oregano leaves
salt and black pepper

Instructions

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Put 2 tablespoons of oil into a large, high-sided sauté pan and place on a medium high heat. Add the garlic, onion, thyme and ½ tsp of salt and fry for , stirring often, until soft and golden. Tip into a bowl, leaving the oil behind. Set aside.
Place the aubergines and tomatoes in a bowl and season with ¼ tsp of salt and plenty of pepper. Add the remaining oil to the same pan (don't worry about wiping it clean) and, once very hot, add the aubergines and tomatoes. Fry for , on medium high, turning them often until the aubergine is soft and golden-brown and the tomatoes are beginning to blacken. Return the garlic and onion to the pan, then add the lentils, stock, wine, 450 ml of water and ¾ tsp of salt. Bring to the boil. Lower the heat to medium and simmer gently for about , until the lentils are soft but still retain a bite.
Serve warm, or at room temperature, with a dollop of crème fraîche, a drizzle of oil and chilli flakes and oregano on top.

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