🍆 Smoky Lentil & Aubergine Stew, with Crusty Bread

Serves: 4   
Prep time: 15 mins   
Cook time: 35–40 mins
Skill level: One pot, no fuss, loads of flavour. Ideal for showing off while barely trying.

🧂 Ingredients

For the stew:
1 large aubergine, cut into bite-size chunks
1 tbsp olive oil (plus more for roasting)
1 onion, chopped
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp ground cumin
1 tbsp tomato purée
1 x 400g tin chopped tomatoes
1 x 400g tin green or brown lentils, drained and rinsed
300ml vegetable stock
Salt & black pepper
A small handful fresh parsley or coriander (optional, for garnish)

To serve:
Crusty bread – the sort with a chewy interior and slightly smug exterior

🔥 Method

1. Roast the aubergine.
Preheat oven to 200°C (180°C fan). Toss the aubergine in olive oil, season, and roast on a tray for 20–25 mins until golden and soft. You want it tender, not sad.

2. Start the stew.
In a large pan, heat olive oil. Add the onion and cook until soft (around 5–6 mins). Add garlic, paprika, and cumin. Stir for a minute until it smells fantastic and your kitchen feels like a recipe blog.

3. Build the flavour.
Add tomato purée, chopped tomatoes, lentils, and stock. Stir well. Simmer gently for 15–20 mins until thick and stew-y.

4. Finish it off.
Stir in the roasted aubergine. Season to taste with salt and pepper. Add a splash of water if it’s looking too thick, or simmer a bit longer if it’s too loose.

5. Serve with crusty bread.
Spoon into bowls. Top with herbs if you’re feeling fancy. Hand out slices of bread with dramatic flourish.

💡 Little Tip
This stew keeps brilliantly in the fridge for 3–4 days and only gets better with time. It's also superb over rice or stuffed into a toasted pita if you run out of bread (perish the thought).