Eggplant Lentil Stew

Vegetarian and Vegan-Friendly
Vegetarian and Vegan-Friendly
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4 tbsp Olive oil
1 Yellow onions diced
2 Eggplants cubed
4 cloves Garlic minced
2 tbsp Tomato paste
½ tsp Ground Allspice
1 tsp Coriander
1 tsp Cumin
½ tsp Black pepper
2 (14-oz) cans Fire-roasted diced tomatoes diced
2 cups Red lentils rinsed and drained
4 cups Water
½ tsp Sea salt
1 tbsp Maple syrup
2 tbsp Soy sauce gluten-free
For serving:
dairy-free (if vegan) Sour cream or yogurt
Parsley to taste

Nutritional information

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  • For serving:

Eggplant Lentil Stew


Hearty and flavorful, this Eggplant Lentil Stew will warm you up with minimal cooking time and effort. Tangy and sweet fire-roasted tomatoes, silky eggplant, and hearty red lentils that add a nice thickness are flavored with garlic, allspice, coriander, and cumin. This easy vegan stew is nutritious and ready to enjoy in less than 30 minutes.

You only need one pot to make this delicious vegan dish. To start, heat the olive oil and add the diced onions, cubed eggplants, and minced garlic. Sauté for 5 minutes, then stir in the tomato paste and cook for another 3 minutes. Add the spices and cook 1 minute more. Stir in the fire-roasted tomatoes and red lentils. Pour in the water and bring to a boil. Once at a boil, reduce the heat to a simmer and cook until the eggplants are tender and the lentils are cooked. Serve with dairy-free yogurt or sour cream (if vegan), naan bread, and fresh chopped parsley. Enjoy!

To make the Eggplant Lentil Stew, you will need the following ingredients:

Ingridiens for Eggplant Lentil Stew

Steps to make Eggplant Lentil Stew


Sauté onions, eggplant, and garlic


In a large pot or Dutch oven over medium-high heat, heat 4 tablespoons olive oil and add 2 cubed eggplants, 1 diced onion, and 4 minced garlic cloves. Sauté, stirring frequently, for about 5 minutes.


Add tomato paste


Add 2 tablespoons tomato paste and cook, stirring, for about 3 minutes.


Add spices


Add ½ teaspoon allspice, 1 teaspoon coriander, 1 teaspoon cumin, and ½ teaspoon black pepper and cook, stirring, for 1 minute.


Add tomatoes, lentils, and water


Add 2 cans diced fire-roasted tomatoes, 2 cups red lentils, and 4 cups water. Stir and bring to a boil. Reduce the heat to simmer and cook for about 15 minutes or until the lentils are cooked and the eggplants are tender.



Stir in 2 tablespoons soy sauce, 2 tablespoons maple syrup, and salt to taste.



Serve with yogurt or sour cream and chopped fresh parsley!

This Eggplant Lentil Stew is a perfect weeknight dinner that is flavorful, healthy, and delicious. The combination of eggplants, fire-roasted tomatoes, and red lentils makes for a balanced plant-based dish, perfect for vegans, vegetarians, and even carnivores who want to incorporate more meatless meals into their diets. Made it? Let us know how you liked it, and tag a photo @cookmerecipes on Instagram!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Another excellent recipe! Thanks for sharing.

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