There are imminent signs of spring here in Seattle- flower buds emerging from tree branches, spring flower bulbs sprouting from the ground, and the sun is shining about half as much as it rains, all while the chill in the winter air still lingers. This in-between time of year has me craving hearty soups and stews while still wanting some lighter fare. My eggplant and lentil stew is equal parts comfort and refreshing, and the perfect dish to get you through to spring.

A mix of eggplant, onion, and peppers are cooked in a smoky spice blend of harissa, cumin, and smoked paprika, broiled until charred- just teetering on burnt, and then cooked in a rich tomato sauce with hearty French green lentils. A bit of preserved lemon, along with a large dollop of tahini yogurt dressing and fresh herbs, keeps things light and bright.

This one pot, vegetarian meal can easily be made vegan by substituting a dairy free yogurt in the tahini yogurt dressing, or by omitting the yogurt all together and thinning the tahini sauce with a bit of hot water until it is a saucy consistency.

Super easy, super adaptable, and so, so good- you’ll definitely be eating this eggplant and lentil stew until we all thaw out.

Eggplant and Lentil Stew

Ingredients:

3 Tbsp olive oil

1 1/2 C onion, diced

2 1/2 C eggplant, diced

1 C red pepper, diced

1/2-1 tsp kosher salt

1/2 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp harissa powder

1 Tbsp + 1 tsp garlic, minced

1/4 C preserved lemon, minced

2 14.5 oz cans crushed fire roasted tomatoes

3 Tbsp tomato paste

1 1/2 C French green lentils

2 C water

tahini yogurt dressing

mint leaves

cilantro

Preheat oven broiler on high.

In a large dutch oven or oven safe pot heat olive oil over medium-medium high heat. Add onion, eggplant, red pepper, salt, smoked paprika, cumin, coriander, and harissa powder, and cook until the vegetables have softened, about 5 minutes. Place pot in the oven and broil for 15 minutes. Be sure to keep a close watch while the vegetables are under the broiler, stirring every 5 minutes, until the vegetables are nicely charred in spots.

Remove pot from oven and place back on the stove. Add garlic, preserved lemon, fire roasted tomatoes, tomato paste, lentils and water. Stir to combine, and bring up to a gentle boil over medium heat. Reduce the heat to keep at a gentle simmer. Cover the pot, and cook until the lentils are tender, approximately 40 minutes.

Serve with a large spoonful of tahini yogurt dressing and lots of fresh mint and cilantro.