This vegan lentil stew is filling and delicious, inspired by Turkish flavors.
The recipe comes from the coastal town of Antakya, Turkey.
The ingredients are layered and not stirred, so the flavors of the different ingredients stay distinct.
Elise Bauer
The stew is best when made ahead and allowed to mellow for a few hours before serving.
I thought it needed just a touch of honey, which I will probably add next time.
Score each slice on 1 side in a crosshatch pattern.
Elise Bauer
Cut each slice crosswise into 3 pieces and set on a rimmed baking sheet.
Let stand for 1 hour.
In a small saucepan, cover the lentils with 2 inches of water and bring to a boil.
Elise Bauer
Reduce the heat to moderate and simmer until tender, about 15 minutes.
Rinse the eggplant and pat dry.
Spread 1/2 cup of the vegetable mixture in the Dutch oven and top with half of the eggplant.
Cover with half of the lentils and half of the remaining vegetable mixture.
Top with the remaining eggplant, lentils and vegetables.
Pour the remaining olive oil around the side and over the vegetables, then drizzle with the pomegranate molasses.
Heat the stew until the liquid in the stew is simmering.
Cover and cook over low heat until the eggplant is very tender, about 1 1/2 hours.
Serve hot, warm or at room temperature.
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