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.
- 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
- 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
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.