Puy Lentil & Aubergine Stew topped with Coconut Yoghurt
Servings: 4 people
Ingredients
- 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
Instructions
- 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.
Notes
Author: Millie, Natural Chef Graduate
