Eggplant and Lentil Stew with Turmeric Roasted Cauliflower Rice
Tips for Experienced Cooks
To elevate the stew, consider roasting the spices before adding them to the pot. This allows the oils in the spices to release, deepening the flavors. Also, feel free to experiment with additional aromatics like leeks or shallots for a more complex taste. Charring the eggplant before roasting can add another layer of smokiness to the dish. For a more substantial meal, you can serve it with quinoa instead of cauliflower rice. Lastly, garnish with a dollop of yogurt and a sprinkle of toasted nuts or seeds for texture.
Step 1: Preheat oven and prepare eggplant
Preheat the oven to 400°F (200°C). Cut the eggplants into bite-sized cubes and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the preheated oven for 25-30 minutes, or until tender and slightly golden.
- 2 eggplants, cut into bite-sized cubes
- 1 tablespoon olive oil
- Salt and pepper, to taste
Step 2: Cook the lentils
Rinse the lentils under cold water and cook them according to the package instructions. Drain and set aside.
Step 3: Sauté the aromatics
In a large pot, heat 1 tablespoon olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is soft and translucent.
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
Step 4: Prepare the stew
Add the diced tomatoes, vegetable broth, tomato paste, cumin, coriander, turmeric, paprika, salt, and pepper to the pot. Stir well to combine. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together. Add the roasted eggplant and cooked lentils to the pot. Stir well to combine, and let the stew simmer for an additional 10 minutes to allow the flavors to meld together.
- 1 (14.5 oz) can diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- Salt and pepper, to taste
- Roasted eggplant from step 1
- Cooked lentils from step 2
Step 5: Prepare the cauliflower rice
While the stew is simmering, prepare the turmeric roasted cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the cauliflower rice, turmeric, garlic powder, salt, and pepper. Stir well to combine. Cook for 5-7 minutes, or until the cauliflower rice is tender and slightly golden.
- 1 head of cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Step 6: Serve and enjoy
Serve the Eggplant and Lentil Stew over the turmeric roasted cauliflower rice. Garnish with chopped fresh parsley.
Fresh Produce & Herbs
- 2 medium eggplant
- 1 clove onion
- 1 head cauliflower
Seasonings & Spices
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
Pantry Items
- 1 cup dry lentils
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 2 tablespoons olive oil