An earthy and cosy dish. Serve with sliced radishes or cucumbers or a mixed green salad.
Prep Time10 minutesmins
30 minutesmins
Total Time40 minutesmins
Course: Dinner, Lunch, Main Dish
Cuisine: Healthy, Plant-based, Vegan
Keyword: Healthy, Plant-Based, Vegan
Servings: 4
Author: Shelly
Ingredients
3tablespoonsolive oil + more for serving
1medium onion, diced
4thyme sprigs
1medium eggplant, peeled and cut into small dice
10grape tomatoes, or 4 regular but sweet tomatoes, diced
Salt
1bay leaf
1Persian dried lemon, gently pierced with a knife*
1+½ cups lentils
Almond yogurt - optional
Instructions
Warm the olive oil in a medium skillet with high sides, over high heat. Add the onion and lower the heat to medium, stirring often.
Add the thyme, eggplant and tomatoes, season and stir. Add bay leaf and Persian lemon and stir. Saute for 2-3 minutes.
Cover with water or vegetable stock and cook over medium-low heat until the lentils are tender but retain a bite. Serve in deep plates or medium bowls with a quick drizzle of olive oil and a dollop of yogurt.
Notes
If you don't have Persian dried lime you can add a small chunk of preserved lemon, or a teaspoon of lemon zest.