Careme

Ingredients

• Simple Truth Organic® Dry Green Lentils

  3/4 cup, rinsed $3.99
• Eggplant

  1 small to medium, cut into 3/4-inch cubes $3.49
• Fresh Red Tomato

  2 medium, chopped $2.49
• Zucchini

  1 small, diced $2.69
• Jumbo Yellow Onions

  1/2 medium, finely chopped $1.49
• Garlic

  3 cloves, minced $0.79
• Simple Truth Organic® Thyme

  1 teaspoon fresh leaves, or 1/2 teaspoon dried thyme $2.79
• Parsley

  2 tablespoons chopped $1.89
• Olive oil

  3 tablespoons, divided
• Vegetable broth or water

  2 1/4 cups
• Tomato paste

  1 tablespoon
• Pitted olives

  1/4 cup, chopped
• Red wine vinegar

  1 teaspoon, plus more to taste
• Kosher salt and black pepper

  to taste

Instructions

1. Rinse the lentils, cube the eggplant, chop the tomatoes, dice the zucchini, chop the onion, mince the garlic, and gather the thyme, parsley, olives, broth, tomato paste, and vinegar.
2. Heat 2 tablespoons olive oil in a wide skillet or Dutch oven over medium-high heat. Add the eggplant with a pinch of salt and cook for 8–10 minutes, stirring occasionally, until browned and softened; transfer to a plate.
3. Lower the heat to medium and add the remaining 1 tablespoon olive oil, onion, and zucchini. Cook for 4–5 minutes until the onion softens, then stir in the garlic, thyme, tomato paste, and a few grinds of black pepper for 1 minute.
4. Add the lentils, chopped tomatoes, and broth or water. Bring to a boil, then reduce to a steady simmer, cover partially, and cook for 24–28 minutes until the lentils are tender but not mushy.
5. Return the eggplant to the pan and stir in the olives. Simmer uncovered for 5–7 minutes, adding a splash of water if the stew gets too thick.
6. Season with red wine vinegar, salt, and black pepper; let stand off the heat for 3 minutes so the flavors settle.
7. Spoon into shallow bowls, finish with parsley and a drizzle of olive oil if desired, and serve warm with crusty bread if you have it.