- Sprinkle eggplant all over with the salt and let stand until beads of moisture appear (approximately 1/2 hr). Blot dry with a towel.
- In a Dutch oven or large saucepan, heat EVOO over medium-high heat. Fry onions until lightly golden (approx 4 mins). Add eggplant, carrots, zucchini, peppers, paprika and cayenne. Saute until eggplant is almost tender (approx. 10 mins)
- Add lentils and bulgur and cook, stirring for 2 minutes. Add broth, 3 cups water and the tomato paste. Bring to a boil. Reduce heat; simmer, covered until lentils are almost dissolved (approx. 1 hr). Make sure you stir periodically otherwise the lentils tend to stick to the bottom of the pot!
- Stir lemon juice and dried mint into the stew. Ladle into bowls and ENJOY!
Wednesday, September 5, 2012
TURKISH RED LENTIL & VEGETABLE STEW
Half of a large eggplant, cut into 1" cubes
1/2 tsp salt
2 tbsp EVOO (extra virgin olive oil)
I large onion, roughly chopped
2 carrots, cut into 1" chunks
1 zucchini, cut into 1" chunks
1 each sweet red and yellow pepper, cut into 1" chunks
1 tbsp sweet paprika
1/4 tsp cayenne
1 cup red lentils
1/2 cup bulgur
4 cups low sodium beef or vegetable broth
2 tbsp tomato paste
Juice of 1 lemon
1 tbsp dried mint, crumbled