Puy lentil and aubergine stew

Name: Puy lentil and aubergine stew
Yield: Serves four as a starter or side, two as a main
Ingredients: 80 ml dry white wine; 500 ml vegetable stock; 1 tsp Urfa chilli flakes (or ½ tsp regular chilli flakes); 100 g crème fraîche; 1 tsp picked oregano leaves; 1 tsp Urfa chilli flakes (or ½ tsp regular chilli flakes); salt and black pepper; salt and black pepper; 3 tbsp olive oil, plus a little extra to serve; 1 large red onion, finely chopped (160g); 3 garlic cloves, finely sliced; 2 small aubergines, cut into chunks, about 5 — 2cm (420g); ½ tbsp picked thyme leaves; 180 g Puy lentils; 200 g cherry tomatoes

Preparation info

Serves
four
as a starter or side

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

Few things bring me more pleasure in the kitchen than taking a set of familiar ingredients and seeing them in a new light. It’s happened here with this stew and also the Puy lentil and aubergine dish here. The two ingredients lists are very similar – the aubergine, cherry tomatoes, olive oil, garlic and oregano. Both dishes – though equally delicious – are completely different from one another. It’s one of the many reasons I love aubergines: they’re so versatile and can be cooked in such di

Ingredients

Main course
Starter
Side dish
Vegetarian
Gluten-free

Ingredients

Method