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Appetites and Adventures

Eggplant Lentil Indian Stew

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Fall is in the air!

Despite the rainy weather, I’m excited for the fall/winter season.

It certainly makes running easier!  It could also be that the rain helped wash away the smog.  Either way, yesterday’s run was a fast one.

Stats:

  • Distance – 4 miles
  • Time – 30:33
  • Avg. Pace – 7:38

There is something so comforting about the chill in the air… it brings thoughts of curling up under blankets with a good book (holla at the single ladies) and hearty bowls of soup.

On the stormy end to the long weekend, I made an Eggplant Lentil Indian Stew.  Lots of spices made this dish special.

Preparing the eggplant by cooking it together stew-style (as opposed to roasting or sauteing it separately) allowed it to soak in the flavors and develop a wonderful texture.

Apparently a broken camera, yet another attempt at making brown food look appetizing, and new Picnik options resulted in photo-editing gone wild.

Don’t forget all the benefits lentils offer (in addition to being cheap).  This filling meal satisfied me for dinner and then again as leftovers at lunch.  I hardly needed my afternoon snack!

Eggplant Lentil Indian Stew

  • 1 tsp grape seed oil
  • 1 small yellow onion, diced
  • 3 large cloves garlic, minced
  • 1 T fresh ginger, minced
  • 1 T fresh thyme
  • 1 + 1/2 tsp ground cumin
  • 1/2 tsp cardamom
  • 1/2 tsp turmeric
  • 1/2 tsp red pepper flakes
  • 1/4 tsp cinnamon
  • 1 bay leaf
  • 1 cup dried French green lentils
  • 2 C vegetable broth
  • 2 C water
  • 1 large eggplant, cut into 1/2-inch cubes
  • 2 C fresh spinach
  • S+P, to taste

Warm oil in a large pot over medium-high heat. Sauté onion in the oil until translucent (5-6 mins).  Add garlic and sauté for another minute.  Mix in the spices.

Add 1 cup of the vegetable broth, stirring to combine.  Cook for another minute to allow flavored to combine.

Add the lentils, remaining broth, water, and eggplant.  Cover the pot, bringing the mixture to a boil.  Lower the heat to a simmer and cook for ~20 minutes, until lentils are tender and eggplant is soft.  

Add spinach allowing to cook until just wilted.  Adjust spices, adding salt and pepper to taste.

Ladle into bowls, top with red pepper flakes and fresh thyme, and enjoy!

Serves 4.

***

I have a feeling it’s going to be a soup/stew-filled winter.

What is your favorite soup?

Do you re-read books or always choose something new?

Comments

  4. I like a good vegetable or minestrone soup. It was definitely odd to leave ATL on Saturday when it was 90 degrees and get home to 60 degrees last night.

  5. There must be something in the air, perhaps the changing seasons or the fresh rain as I’ve also been thinking of making some sort of lentil-based stew too. You’ve just completely inspired me. Thanks!

    • Dipping definitely makes everything better! You need to come to Atlanta – we have a restaurant called Sauced that specializes in… sauce. 😉

  11. I <3 lentil soup– cheap and filling and oh-so delicious. Favorite soup? Hard to decide. Clam chowder? Potato-leek? Miso? Bah. I can't decide. And on books– I usually have about 5-10 going at a time. Great at starting books, not so great at finishing. 🙂 Oh, and the Tire Bite Golden Ale is good– crisp and light, but not watery.

  12. I love it. So spicy and warm. Always looking for new things to do with eggplant and lentils, and this combines both. I’m a rereader, does Get Fuzzy count? Favorite soup? Clam Chowder done right.

  14. Isn’t picnik the best? Love! This is a delicious stew! Gonna bookmark this for sure 🙂

    I love new books but I there are a few I go back to every few years. And when it comes to comics I re-read those all the time!

  15. I’m with you on the cooler weather – I’m ready for it too. Unfortunately San Francisco’s summer is about to start!
    This sounds yummy! Brown food always looks kinda unappetizing but I know it must be good.

    • I was the same way last winter, but now I can’t get enough. They say taste buds change every 7 years and I believe it!

  18. Laura, just wanted to say that you’re an absolute inspiration. For both the fitness and food thing. I’m constantly swinging between vegan/vegetarian/or-just-make-sure-nobody-was-tortured. (Perhaps by the time I’m 70, will have mastered being a vegan.) And then, no alcohol, sugar, or gluten. BUT then remember your site (thank you Google Reader), and always see something I can make (where I don’t have to go buy 15 specialized items), and it looks good, and you’re out there being active, and you sound happy!

    So, am going to go try the lentil stew AND the PBJ pancakes, thanks a lot!

    Summer

    • You just made my night – thank you!!!

      I find it’s all about balance. Sometimes your body doesn’t want you to be vegan… and sometimes meat sounds gross. Just listen to yourself. 😉

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