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.
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.
Nutrition tip: Middle Eastern Spiced Aubergine & Lentil Stew with Tahini & Pomegranate is a nutrient-dense vegan dinner high in fibre, magnesium and plant protein. One notable gap is vitamin B12, which is only naturally found in animal foods. Studies show vegans typically have lower intakes of B12 (as well as vitamin D and calcium) than omnivores. If you eat mostly plant-based, it’s essential to include a vitamin B12 supplement (or B12-fortified foods). This helps prevent fatigue and nerve issues by keeping your B12 levels in a healthy range.
Vitamin B12
For energy, immunity and a healthy nervous system | 1000 µg vitamin B12 | Easy-swallow tablets | Reduces tiredness and fatigue | Vegan friendly
- High-strength 1000 µg B12 per tablet
- Supports normal energy release and nervous system function
- Vegan-friendly — ideal for plant-based diets
