Puy Lentil & Aubergine Stew topped with Coconut Yoghurt

Servings: 4 people


  • 2 tbsp olive oil plus a little extra to serve
  • 3 garlic cloves finely sliced
  • 1 large red onion finely chopped
  • 1/2 tbsp picked thyme leaves
  • 2 small aubergines cut into chunks
  • 200 g cherry tomatoes
  • 180 g puy lentils
  • 500 ml vegetable stock
  • 100 g coconut yoghurt
  • 1 tsp chilli flakes
  • 15 gr coriander
  • salt & pepper


  • Put 2 tbsp of oil into a large, high-sided sauté pan and place on a medium-high heat. Add the garlic, onion, thyme and 1/4 tsp of salt and fry for 8 minutes, stirring often, until soft & golden. Tip into a bowl, leaving the oil behind. Set aside.
  • Place the aubergines and tomatoes in a bowl and season with 1/4 tsp of salt and plenty of pepper. Add the remaining oil to the same pan and once very hot, add the aubergines and tomatoes. Saute’ for 10 mins on a medium-high heat, turning them often until the aubergine is soft and golden brown and the tomatoes are beginning to blacken.
  • Return the garlic and onion to the pan, then add the lentils, stock, 450ml of water and 3/4 tsp of salt. Bring to the bowl. Lower the heat to medium and simmer gently for about 30 minutes.
  • Serve warm, or at room temperature with a dollop of coconut yoghurt, a drizzle of oil, coriander and chilli flakes on top.


Author: Millie, Natural Chef Graduate