Lentils & Eggplant Stew

Red lentils are a good choice if you want to enrich your diet with plant protein and at the same time save time spent in the kitchen. Unlike most legumes, red lentils do not require prior soaking and cooking takes just a few minutes. It is great in all one-pot dishes, e.g. as an addition to vegan stew. And here is the recipe 🙂

Preparation:

I heated the oil in a pot and slightly fried the finely chopped onion. I added diced eggplant, red pepper, zucchini and dry lentil seeds. Then I seasoned everything with salt, hot pepper, and black pepper and added water to cover the contents of the pot. I cooked for about 15 minutes, stirring occasionally. At the end of cooking, I added the tomatoes cut in half.