French Lentils with Eggplant, Peppers, and Tomatoes

Eggplant is a magical vegetable (which is technically a fruit) that adds texture and flavor to soups and stews. In this recipe, French (green lentils) are combined with eggplant, sweet and hot peppers, and tomatoes to create a rich and meaty vegetarian lentil stew. This warm and comforting recipe is perfect for a chilly fall night and is great leftover. Serve it alone or with rice garnished with sour cream and mint.

This recipe serves 4 served without rice and 8 when served with rice.

Gather up these ingredients and get cooking.

• 2 tablespoons unsalted butter

• 2 cups of leeks, coarsely chopped

• 1 purple globe eggplant (1 pound/500 g) peeled and cut into 1 inch cubes1 pound (500 g) green

• 1 large red pepper (seeded and diced)

• 1 poblano pepper (or 1 ja lapeño pepper), diced

• 3 medium carrots, peeled and diced (about 1 cup)

• 1 pound (500 g)French lentils

• 2 organic vegetarian bouillon cubes or broth (can also use chicken broth if you prefer)

• 2 large, ripe big beef tomatoes (about 1 pound/500 g), cored and coarsely chopped

• 3 tablespoons tomato paste

• 3 tablespoons salted butter

• salt and pepper to taste

• Sour cream for serving

• 1/2 cup torn mint leaves for serving

Melt 2 tablespoons of butter in a thick, a stock pot (8 quarts) over medium-low heat till melted. Reduce the heat to low, add the leeks and garlic and saute until fragrant, about 3 minutes. Raise the heat to medium, add the eggplant, peppers, and carrot, saute for 5 minutes stirring frequently. Add the lentils, bullion cubes, and enough water or broth (no bullion if using broth) to cover the ingredients by two inches. Simmer on low to medium heat until lentils are soft and beginning to break apart and the eggplant is broken down, about 1-2 hour (time may vary based on the lentils freshness). Stir the stew occasionally to prevent burning. If all the water/broth is absorbed before the lentils and eggplant reach the perfect state of tenderness, continue to add liquid a cup at a time until the desired texture has been reached.

Once the lentils are tender and creamy, add the tomatoes and continue to cook for 15 minutes, until the tomatoes are cooked and well incorporated. Add the tomato paste and stir to incorporate. Add the salted butter. Let the butter melt and stir into the stew to combine. Add salt and pepper to taste.

Serve in bowls accompanied by sour cream and mint. Can be served on rice or alone. Enjoy.