Puy Lentil & Aubergine Stew
Ottolenghi's hearty stew of puy lentils and golden fried aubergine
Contents
Ingredients
- 3 tbsp olive oil, plus extra for serving
- 3 cloves of garlic, finely sliced
- 1 large red onion, finely chopped (160g)
- ½ tbsp picked thyme leaves
- 2 small aubergines, cut into chunks of about 5 × 2cm (420g)
- 200g cherry tomatoes
- 180g puy lentils
- 500ml vegetable stock
- 80ml dry white wine
- 100g vegan crème fraîche
- 1 tsp urfa chili flakes (or ½ tsp regular chili flakes)
- 2 tsp picked oregano leaves
- Salt and black pepper
Instructions
Step 1: Fry the aromatics
Heat 2 tablespoons of oil in a large sauté pan over medium-high heat. Add the garlic, onion, thyme, and ¼ teaspoon of salt and fry for 8 minutes, stirring frequently, until soft and golden. Transfer to a bowl, leaving the oil in the pan.
Step 2: Fry the aubergine and tomatoes
Season the aubergines and tomatoes with ¼ teaspoon of salt and plenty of black pepper. Add the remaining tablespoon of oil to the pan and heat until very hot. Add the aubergines and tomatoes and fry for 10 minutes over medium-high heat, turning often, until golden-brown and the tomatoes begin to blacken.
Step 3: Simmer the lentils
Return the garlic and onion mixture to the pan and add the lentils, stock, wine, 450ml of water, and ¾ teaspoon of salt. Bring to a boil, then lower the heat and simmer gently for about 40 minutes, until the lentils are soft but still retain a bite.
Step 4: Serve
Serve warm or at room temperature, topped with a dollop of crème fraîche, a drizzle of olive oil, and a sprinkle of urfa chili and oregano leaves.
Tips
The stew keeps well and can be made up to 3 days in advance — it works as a hearty starter, a side, or a main paired with grains.