Smoky Lentil and Roasted Eggplant Stew with Fresh Herbs (Gluten-Free, Stovetop)
This hearty stovetop stew features tender lentils simmered with smoky paprika, roasted eggplant, sweet tomatoes, and a burst of fresh herbs for a unique, flavor-packed gluten-free meal ready in about an hour.
- 1 cup dry green or brown lentils
- 1 whole eggplant, medium, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 medium red onion, diced
- 3 whole garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1.5 cups canned diced tomatoes
- 4 cups vegetable broth
- 1 large carrot, diced
- 1 whole bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1 tbsp lemon juice
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Instructions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add cubed eggplant, and sauté until golden and softened, about 8 minutes.
⏱️ 8 minutesTransfer eggplant to a plate. In a large pot, heat remaining olive oil over medium heat. Add diced onion and carrot, sauté for 5 minutes until softened.
⏱️ 5 minutesAdd garlic, smoked paprika, and cumin. Cook, stirring, for 1 minute until fragrant.
⏱️ 1 minuteStir in lentils, canned tomatoes, vegetable broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 35 minutes.
⏱️ 35 minutesRemove bay leaf, add sautéed eggplant, and simmer 5 more minutes to blend flavors.
⏱️ 5 minutesStir in chopped parsley, mint, and lemon juice. Adjust seasoning to taste and serve hot.
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Nutrition Information
Per serving. Values are approximate and may vary.
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