Lentil Stew

This a perfect winter stew, delicious and even better the next day.  This soup is full of protein and flavor and are sure to satisfy as a main dish or an accompaniment. Lentils are a great source of nutrients, fiber and protein. Lentils can reduce your risk of chronic diseases.  They are high in antioxidants that have antibacterial and anti-viral properties. Lentils support digestive health and help manage blood sugar levels.

Serves 4
Prep time: 15 minutes
Cooking time: 30 minutes

Ingredients

1 cup brown lentils, rinsed and drained

1 teaspoon dried thyme

Kosher salt

Fresh ground black pepper

3 tablespoons California olive oil

1 medium yellow onion, halved and thinly sliced

2 tablespoons finely grated fresh ginger

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 pound eggplant peeled, cut into ½ inch cubes

1 14 oz can organic diced tomatoes

½ cup plain whole-milk yogurt

½ cup lightly packed fresh cilantro leaves, coarsely chopped

Directions

In a large saucepan, over medium heat add 2 tablespoons California olive oil

Add onion, 1 teaspoon kosher salt and cook to a golden color

Add the ginger, garlic, cumin, and turmeric stir for 30 seconds

Add eggplant, lentils, thyme, 1 teaspoon kosher salt. ½ teaspoon black pepper, and 4 cups water, and diced tomatoes

Bring to a boil, reduce to simmer

Cook until lentils are tender, about 30 minutes

Remove from heat

Serve with yogurt and cilantro

Make it your own

 Substitute 2 ripe fresh tomatoes for the canned tomatoes, chopped, step 4

Add a bunch of Swiss Chard, stemmed and coarsely chopped, step 6

Drizzle with pomegranate molasses, step 8