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Hearty Lentil and Roasted Eggplant Stew with Moroccan Spices
Savor the warmth of our Moroccan lentil stew with roasted eggplant, packed with spices and nutrients. Perfect for cozy evenings. Try it today!
As the days grow shorter and the evenings cooler, there's nothing quite like a comforting bowl of stew to warm the soul. Our Hearty Lentil and Roasted Eggplant Stew with Moroccan Spices is a celebration of vibrant flavors and nourishing ingredients. The combination of protein-rich lentils and tender roasted eggplant creates a hearty base, while a medley of Moroccan spices adds an exotic touch, making this dish both satisfying and intriguing.
This stew is not just about flavor; it's packed with nutrients. Lentils are an excellent source of plant-based protein and fiber, supporting digestive health and keeping you full for longer. Eggplant provides a variety of vitamins and minerals, along with antioxidants that help protect your cells. This recipe is perfect for anyone looking to enjoy a wholesome, plant-based meal that doesn't compromise on taste or comfort.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
45 mins
Total Time
65 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mexican
Savor the warmth of our Moroccan lentil stew with roasted eggplant, packed with spices and nutrients. Perfect for cozy evenings. Try it today!
Ingredients
- • eggplant: 2 medium, cut into cubes
- • olive oil: 3 tablespoons
- • onion: 1 large, diced
- • garlic: 4 cloves, minced
- • tomato paste: 2 tablespoons
- • ground cumin: 1 teaspoon
- • ground coriander: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • cinnamon stick: 1
- • green lentils: 1 cup, rinsed
- • vegetable broth: 4 cups
- • canned diced tomatoes: 1 can (14 oz)
- • chickpeas: 1 can (14 oz), drained and rinsed
- • fresh cilantro: 1/4 cup, chopped
- • lemon: 1, juiced
- • salt and pepper: to taste
Instructions
- 1 Preheat your oven to 400°F (200°C). Spread the eggplant cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Roast for 20-25 minutes until tender and slightly caramelized.
- 2 In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic, tomato paste, cumin, coriander, and smoked paprika, cooking for another 2 minutes to release the spices' aromas.
- 3 Add the rinsed lentils, vegetable broth, and cinnamon stick to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, allowing the lentils to soften.
- 4 Stir in the roasted eggplant, diced tomatoes, and chickpeas. Simmer for an additional 10 minutes, allowing the flavors to meld together beautifully.
- 5 Remove the cinnamon stick, then stir in the lemon juice and chopped cilantro. Season with salt and pepper to taste. Let the stew sit for a few minutes off the heat to develop further flavor before serving.
Serving Suggestions
- • Serve this rich and hearty stew with a side of warm whole-grain pita or crusty sourdough bread to soak up the flavorful broth. A simple side salad with mixed greens, cucumber, and a light lemon vinaigrette pairs perfectly, adding a refreshing contrast to the robust stew. For a complete beverage pairing, a hot cup of mint tea complements the Moroccan spices beautifully, rounding out the meal with warmth and comfort. Garnish each bowl with a dollop of plain Greek yogurt or a vegan alternative to add a creamy texture and balance the spices. A sprinkle of additional fresh cilantro or toasted pine nuts can elevate the visual appeal and texture of the dish.
Storage Tips
Allow any remaining stew to cool to room temperature before transferring it to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, you can freeze individual portions for up to 3 months. When reheating, add a splash of vegetable broth or water to thin the stew, as it may thicken slightly in the fridge or freezer.
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