Lentil Eggplant Stew

Experience comfort in a bowl with this hearty Lentil & Eggplant Stew—bursting with earthy flavors, nourishing ingredients, and a touch of heat from Olive Amelia Harissa Olive Oil. Finished with fresh herbs and your favorite garnishes, this cozy dish is perfect for chilly days or anytime you’re craving something soul-warming and satisfying.

Ingredients:

• 2 Tbsp. Olive Amelia's Mushroom and Sage Olive Oil
• 1 medium onion, finely chopped
• 1/4 c. celery, finely chopped
• 4 garlic cloves, minced
• 1 bay leaf
• 3 c. of lentils, rinsed
• 1 can (14.5oz.) chopped tomatoes
• 2 quarts vegetable stock
• 2 medium eggplants, cubed
• 2 Tbsp. Olive Amelia's Harissa Olive Oil
• 1/3 c. parsley, chopped
• Salt and pepper

Directions:

1. In a large saucepan, heat 2 tbsp. of mushroom and sage olive oil.
   Add the onion, celery, garlic, cubed eggplant, and bay leaf and cook over moderate heat until softened, around 5 minutes.
2. Add the lentils, tomatoes, salt, pepper, harissa olive oil and stock.
3. Bring to a simmer over moderately high heat.
4. Cover, reduce the heat and simmer, stirring occasionally.
5. Cook until the lentils are tender but still hold shape (around 45 minutes)
   Stir in the parsley and season with salt and pepper.
6. Ladle the stew into bowls.
7. Garnish with yogurt, chopped walnuts, parsley, mint leaves, pomegranates and a drizzle of mushroom and sage olive oil or harissa olive oil for heat!