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Lentils cooked with eggplant and tomatoes

Serve this comforting dish with a small salad of sliced radishes or cucumbers or mixed greens and you have a perfect and satisfying dinner.
Prep Time10 mins
30 mins
Total Time40 mins
Course: Dinner, Lunch, Main Dish
Cuisine: Healthy, Plant-based, Vegan
Keyword: Healthy, Plant-Based, Vegan
Servings: 4
Author: Shelly

Ingredients

  • 3 tablespoons olive oil + more for serving
  • 1 medium onion, diced
  • 4 thyme sprigs
  • 1 medium eggplant, peeled and cut into small dice
  • 10 grape tomatoes, or 4 regular but sweet tomatoes, diced
  • Salt
  • 1 bay leaf
  • 1 Persian dried lemon, carefully stubbed with a knife, or a piece of preserved lemon or lemon zest
  • 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.