Careme

Instructions

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1. 1.

   Peel and finely dice 1 small yellow onion (about 1/4 lb), dice 1/2 lb Roma tomatoes, and mince 2 peeled garlic cloves.

2. 2.

   Trim 1 medium eggplant (about 1 lb) and cut into 1/2-inch cubes. Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain.

3. 3.

   Heat 1 tablespoon olive oil in a medium heavy saucepan over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.

4. 4.

   Add the minced garlic, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Stir for 30 seconds, then add the diced tomatoes and cook for 3 minutes, stirring and crushing them lightly.

5. 5.

   Add the rinsed lentils, 3/4 teaspoon fine sea salt, and 2 1/2 cups water. Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for 18–20 minutes, stirring occasionally, until the lentils break down into a thick stew. If they begin sticking before becoming tender, add 1/4 cup water.

6. 6.

   While the lentils simmer, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the cubed eggplant and 3/4 teaspoon fine sea salt. Cook for 10–12 minutes, turning occasionally, until golden on several sides. Add 2 tablespoons water, cover, and cook over medium-low heat for 3–4 minutes, until completely tender.

7. 7.

   While the pans cook, chop 1/4 bunch Italian parsley to yield about 2 tablespoons. Halve 1 lemon; squeeze one half to obtain 1 tablespoon juice and cut the other half into wedges.

8. 8.

   Stir half the cooked eggplant and 1 teaspoon dried mint into the lentil stew. Simmer uncovered for 3 minutes, then remove from the heat and stir in the measured lemon juice.

9. 9.

   Divide the stew between two shallow bowls. Top with the reserved cooked eggplant and chopped parsley, and serve with the lemon wedges.

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