Vegan Turkish LENTIL & EGGPLANT Stew, Seyh Mualla

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner than lamb, while beef is often more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

Thoroughly wash the lentils and soak in cold water for 15 mins.

Drain and transfer the lentils into a pot, fill with 1 cup water, bring to a boil.

Switch to low heat and cook for 10 mins until the water is almost evaporated. The lentils should be slightly cooked and still firm.

Transfer the cooked lentils into a mixing bowl together with the remaining cooking liquid.

Finely chop the onion and the garlic, peel the skin and finely dice the tomatoes.

De-seed and finely dice the red pepper.

Combine chopped onion, garlic, tomatoes, pepper with the lentils.

Add 1 tbsp pepper paste, 2 tbsp pomegranate molasses, 1/2 cup olive oil.

Add 1.5 tsp salt, 2 tsp pul biber, 2 tsp dried mint and optionally 1/2 tsp cumin and black pepper.

Mix until everything is combined and set aside.

Optionally peel the eggplants in stripes and cut into finger size slices / batons.

Layer the bottom of a large pan with half of the eggplants.

Then layer half of the lentil mixture to cover the eggplants.

Repeat the layers one more time with rest of the eggplants and lentil mixture.

Gently press down until the ingredients are packed and juices float on top.

Cover the pan, bring to a boil and cook on low heat for 1 hour until the eggplants are cooked.

Serve warm and enjoy with fresh bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary