Puy Lentil and Eggplant Stew | Ottolenghi

I’m excited about learning the nuances and subtleties of cooking by following two similar Ottolenghi’s recipes that yield different tasting results. In these recipes, the ingredients are identical. They are a set of familiar ingredients we use often. Puy lentil (French green lentil), eggplant, cherry tomatoes, olive oil, garlic and oregano. However, the process diverges and you get different results. I’m intrigued in the art and science of it all.

These are the two recipes I see in Ottolenghi Simple: 1) Lentils and eggplant stew and 2) lentils with eggplant, tomatoes and yogurt. In many ways, they are recipes for everyday cooking with just a few ordinary ingredients. As with most lentil stew, you can make them up to 3 days ahead and keep it in the fridge. Just warm through and add some yogurt, chili flakes and oregano before serving. There is one finishing ingredient in the recipe which I forgot to put on the stew: Urfa chili flakes. Urfa may not be the typical ingredient. But once you use it, you tend to put it on everything — akin to making a personal statement.

It has a smoky, salty and mild chili flavor from the famous Urfa chilli pepper from Turkey. You may notice a subtle sweet taste with elements of dried fruit and even tobacco. Urfa flakes are made by salting and drying the chillies in the sun then wrapping them up at night so they sweat. As a result, its texture resembles that of wet black sand.

The stew is the first of the two recipes I cook. To begin, sweat the aromatics and fry the eggplant in chunks. Then add the lentils and cook everything in a slow simmer for 40 minutes until the lentils are soft.

This lentil stew is served as a base for fillets of cod. The stew is so flavorful and substantial, but without overwhelming the white fish. I’ll write about the second lentil recipe later this week.

Print Recipe

Puy Lentil and Eggplant Stew

Serves: 4

Ingredients

• 3 tbsp olive oil, plus a little extra to serve
• 3 garlic cloves, finely sliced
• 1 large red onion, finely chopped (160g)
• ½ tbsp picked thyme leaves
• 2 small eggplants, cut into chunks, about 5 x 2cm (420g)
• 200g cherry tomatoes
• 180g Puy lentils
• 500ml vegetable stock
• 80ml dry white wine
• 100g crème fraîche or yogurt
• 1 tsp Urfa chilli flakes (or ½ tsp regular chilli flakes)
• 2 tsp picked oregano leaves
• salt and black pepper

Instructions

1

COOK THE AROMATICS: Put 2 tablespoons of oil into a large, high-sided sauté pan and place on a medium high heat. Add the garlic, onion, thyme and ¼ teaspoon of salt and fry for 8 minutes, stirring often, until soft and golden. Tip into a bowl, leaving the oil behind. Set aside.

2

COOK THE EGGPLANTS & TOMATOES: Place the eggplants and tomatoes in a bowl and season with ¼ teaspoon of salt and plenty of pepper. Add the remaining oil to the same pan (don’t worry about wiping it clean) and, once very hot, add the eggplants and tomatoes. Fry for 10 minutes, on medium high, turning them often until the eggplant is soft and golden-brown and the tomatoes are beginning to blacken. Return the garlic and onion to the pan.

3

COOK THE LENTILS: Add the lentils, stock, wine, 450ml of water and ¾ teaspoon of salt. Bring to the boil. Lower the heat to medium and simmer gently for about 40 minutes, until the lentils are soft but still retain a bite.

4

SERVE: Serve warm, or at room temperature, with a dollop of crème fraîche, a drizzle of oil and chilli flakes and oregano on top.

Notes

https://ottolenghi.co.uk/recipes/puy-lentil-and-aubergine-stew