Moroccan-spiced lentils & eggplant stew


· 1 can green lentils (rinsed and well drained, or 2 cups cooked lentils)

· 1 tbsp olive oil

· 1 medium eggplant, chopped into 1-inch cubes (can use mushrooms too)

· 6 cloves garlic (skins removed)

· 1 medium onion

· 2 large red bell peppers (seeds removed, roughly chopped)

· 4 Tbsp tomato paste

· 3 maple syrup

· 1 tsp sea salt

· 2 Tbsp smoked or sweet paprika

· 1 tsp ground cumin

· 1 tsp ground coriander

· 2 tsp ground ginger

· 1 tsp ground turmeric

· 1/4 tsp cayenne pepper (plus more to taste)

· 3 Tbsp apple cider vinegar (or lemon juice)

· Fresh chopped parsley for garnish (optional)


1. In a food processor or large blender add garlic, onion, bell peppers, tomato paste, maple syrup, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Pulse to thoroughly combine and get a relatively smooth texture.

2. In a large skillet, heat the olive. Add the eggplant, season with salt & pepper. Sauté until tender, approx. 8-10 minutes.

3. Once the eggplant is tender, add the sauce mixture & lentils to skillets. Lightly sauté until the entire mixture is warm and ready to serve.

4. Garnish with parsley (you can serve this with rice (or cauliflower rice), quinoa or other gains.