Recipe: Middle Eastern Stew

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From the Vitality Food Feature ‘SIMMERED FALL SUPPERS‘.

(Makes 4 servings)


  • 3 Tbsp coconut or olive oil
  • 1 onion, chopped
  • 1 small eggplant, cubed
  • 3 cloves garlic, finely chopped
  • 2 Tbsp Garam masala spice blend
  • 2 carrots, chopped
  • 2 parsnips, chopped
  • 2 cups chopped fresh tomatoes or 1 can (14 oz) tomatoes and juices
  • 1 cup vegetable broth
  • 1 cup Puy or brown lentils
  • 2 cups chopped kale or Swiss chard or spinach
  • ½ cup Greek-style yogurt

1) In a large pot or skillet, heat oil over medium-high heat. Sauté onion for 3 minutes.

2) Add eggplant and cook, stirring frequently for 5 minutes or until onion is soft and eggplant is browned.

3) Add garlic and spice blend and cook, stirring constantly for 1 minute.

4) Add carrots, parsnips, tomatoes with their juices, and broth. Bring to a boil, stirring frequently.

5) Stir in lentils, reduce heat and simmer for 40 minutes or until lentils are tender and liquids are reduced and thickened.

6) Add kale and cook, stirring occasionally for 5 minutes or until wilted and incorporated into the stew. Serve with a dollop of yogurt.

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