Smoky Tamarind Eggplant Stew with Garlicky Lentils and Fresh Coriander

Ingredients

• •2 medium eggplants, diced
• •2 tablespoons olive oil
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground cumin
• •1 large onion, finely chopped
• •4 garlic cloves, minced
• •1 cup dried lentils (green or brown), rinsed
• •4 cups vegetable broth
• •2 tablespoons tamarind paste
• •1 teaspoon honey or maple syrup
• •1 can (14 oz) diced tomatoes
• •1/4 teaspoon cayenne pepper (optional)
• •Salt and black pepper to taste
• •Fresh coriander leaves, chopped (for garnish)
• •Juice of 1 lime

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot over medium heat.

2. 2

   Add the diced eggplants and cook for 8-10 minutes until golden and softened. Remove and set aside.

3. 3

   In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until translucent.

4. 4

   Stir in smoked paprika, ground cumin, and cayenne pepper (if using), cooking for 1 minute until aromatic.

5. 5

   Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then lower the heat to simmer for 20 minutes.

6. 6

   Stir in tamarind paste, honey or maple syrup, diced tomatoes, and cooked eggplants. Season with salt and black pepper to taste.

7. 7

   Simmer for another 10 minutes until the stew thickens and flavors meld together.

8. 8

   Before serving, stir in lime juice and garnish with fresh coriander leaves.