This is an easy, heartwarming and delicious stew which is perfect for cold, windy winter evenings. I wasn't a fan of lentils but in this stew they taste perfectly and makes the stew rich. What is more, this is really easy to make. I recommend using a pressure-cooker but of course every pot will work. It will just take more time to cook. You may vary on the amounts of ingredients. I think next time I'd add some more mushrooms and tomatoes (mine were small). It's up to you!
1 tbsp oil
1 onion, chopped
3 cloves gralic, chopped
1 carrot, cubed
10 medium mushrooms, cubed
5-6 tomatoes, chopped
100g lentils
1 eggplant, cubed
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground sweet paprika
500ml vegetable stock
Heat the oil in a large pressure-cooker. Add onion and saute for a few minutes. Add garlic, carrots, spices and some vegetable stock and cook for another few minutes. Add the rest of the ingredients and cook for 35-45 minutes until all vegetables are fully cooked.
Enjoy!
