A fragrant, hearty stew of aubergine, courgette, and red lentils, spiced with ras el hanout and finished with a creamy tahini drizzle and a pop of pomegranate seeds.
Serves 6 ~45 mins Vegan
Ingredients
- For the stew:
- 150g red lentils
- 4 tbsp extra virgin olive oil
- 3 aubergines, cut into 2.5cm chunks (about 900g)
- 1 large onion, finely diced
- 2 courgettes, halved lengthways and sliced into half-moons
- 400g vine tomatoes, chopped
- 2 garlic cloves, crushed
- 2 tbsp tomato purée
- 1 tbsp ras el hanout
- Zest and juice of 1 lime
- Handful of dill, finely chopped (reserve a few fronds for garnish)
- Handful of flat-leaf parsley, finely chopped
- 80g pomegranate seeds
- Sea salt and black pepper
- For the tahini dressing:
- 4 tbsp runny tahini paste
- 4 tbsp light olive oil
- Juice of 1 small lemon
- 1 tsp honey or maple syrup
- ½ garlic clove, grated
- 6 tbsp warm water
- Sea salt, to taste
Method
- Rinse the lentils under cold water and set aside.
- Heat 3 tbsp of the olive oil in a large, deep non-stick frying pan over a medium heat. Add the aubergine and toss to coat. Add a splash of water, cover and cook for 12 minutes, stirring occasionally, until softened. Transfer to a plate.
- Add the remaining 1 tbsp oil to the pan along with the onion, courgettes, tomatoes and garlic. Cover and cook gently for 10 minutes until softened.
- Stir in the tomato purée and ras el hanout. Cook for 1 minute, stirring frequently.
- Return the aubergine to the pan along with the lentils. Pour in 800ml boiling water. Bring to a simmer, then reduce the heat and cook gently for 10 minutes. Remove the lid and cook uncovered for a further 10 minutes until the stew thickens.
- Remove from the heat. Stir in the lime zest and juice, dill and parsley. Season with sea salt and black pepper.
- Meanwhile, make the tahini dressing: whisk the tahini, olive oil, lemon juice, honey or maple syrup and garlic in a bowl. Gradually whisk in the warm water until smooth. Season with a little salt.
- To serve, ladle the stew into bowls, drizzle over tahini dressing, and garnish with dill fronds and pomegranate seeds.
Serving & storage
Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Best reheated gently on the hob, adding a splash of water if needed.
