Puy Lentil & Aubergine Stew topped with Coconut Yoghurt

Servings 4 folks


  • 2 tbsp olive oil plus slightly further to serve
  • 3 garlic cloves finely sliced
  • 1 massive purple onion finely chopped
  • 1/2 tbsp picked thyme leaves
  • 2 small aubergines lower into chunks
  • 200 g cherry tomatoes
  • 180 g puy lentils
  • 500 ml vegetable inventory
  • 100 g coconut yoghurt
  • 1 tsp chilli flakes
  • 15 gr coriander
  • salt & pepper


  • Put 2 tbsp of oil into a big, high-sided sauté pan and place on a medium-high warmth. Add the garlic, onion, thyme and 1/4 tsp of salt and fry for 8 minutes, stirring typically, till mushy & golden. Tip right into a bowl, leaving the oil behind. Put aside.
  • Place the aubergines and tomatoes in a bowl and season with 1/4 tsp of salt and loads of pepper. Add the remaining oil to the identical pan and as soon as extremely popular, add the aubergines and tomatoes. Saute’ for 10 minutes on a medium-high warmth, turning them typically till the aubergine is mushy and golden brown and the tomatoes are starting to blacken.
  • Return the garlic and onion to the pan, then add the lentils, inventory, 450ml of water and three/4 tsp of salt. Convey to the bowl. Decrease the warmth to medium and simmer gently for about half-hour.
  • Serve heat, or at room temperature with a dollop of coconut yoghurt, a drizzle of oil, coriander and chilli flakes on high.


Creator: Millie, Pure Chef Graduate

The put up Puy Lentil & Aubergine Stew topped with Coconut Yoghurt appeared first on Cooking Courses in London – Natural & Vegan Chef.


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