Puy lentil and aubergine stew
2
40 mins
Vegetarian
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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.
Ingredients
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
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 8 minutesoil 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 10 minutestomatoes 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 40 minuteslentils 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.
SIMPLE by Ottolenghi
