Eggplant lentil wok

Ingredients for 4 servings:

• 200g Puy Lentils or Castellucchio Lentils
• 3 small carrots
• 2 stalk(s) Celery
• 1 bay leaf
• 3 sprigs of thyme
• 1 onion(s)
• 1 onion(s), red
• 5 tbsp olive oil
• 1 eggplant(s)
• 2 roast peppers, green
• 4 tomatoes
• 30 g dried tomatoes
• 2 tbsp red wine vinegar
• Sea salt
• 1 tsp raw cane sugar
• ½ tsp allspice d’Espelette
• ½ tsp pepper (Wayanadan pepper from “Direct from the Field”, freshly ground)
• 1 tbsp parsley, freshly chopped
• 1 tbsp dill, freshly chopped
• 1 tbsp coriander leaves, freshly chopped
• ½ tsp Basque chili pepper(s), “Direct from the Field”

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan

Place the lentils in a pot. Wash and dice the carrots and celery. Peel and dice the onions. Place everything in a pot with the bay leaf and thyme. Add enough water to cover. Bring to a boil once, then simmer on low heat for 25 minutes. Dice the eggplant. Dice the tomatoes. Slice the sun-dried tomatoes. Heat olive oil in a wok and add the eggplant, tomatoes, and roasted peppers. Add sugar and salt and caramelize. Sauté for 10 minutes, then add the cooked lentils and season with red wine vinegar, salt, pepper, chili, and pepper to taste. Add the chopped herbs 5 minutes before the end. Season to taste, arrange, and serve. Thick slices of country bread go perfectly with the dish. https://vegan-cooking-with-thalija.de/archive/1226