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Lentil and Aubergine Stew

Summer is aubergine season! Dark and glossy, these are one of my favourite vegetables. This stew is so easy, and develops a richer flavour the longer you cook it.

Serves 4


2 aubergine

1 red onion

2 cloves garlic

1 tbsp chopped fresh rosemary

160g green lentils

2 tins chopped tomatoes

100g sundried tomatoes

Approx. 1.5Lt vegetable stock

2 large handfuls of cavelo nero


  1. Slice the aubergines into wedge shapes, and add to a heated frying pan (with sides) with a little oil. Cook on a medium heat for 5 minutes.

  2. Finely dice the onion, and add to the pan for another 5 minutes.

  3. Finely chop the garlic and rosemary and add to the pan for a few minutes.

  4. Add in the lentils, tomatoes, and 1/2 of the stock. Leave to simmer on a low heat, stirring occasionally and adding more stock when it dries out. You can continue adding water if needed. Cook for round 30-45 minutes, until the lentils are cooked.

  5. Finally add in the caverlo nero, and cook for 5 minutes to wilt down. Season to taste with salt and pepper.

  6. I served this with a sprinkle of seedy crackers for a bit of crunch, but it would work just as well with bread or a grainy salad.


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