Lentil and Eggplant Stew

Ingredients:

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

Directions:

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.

Add the lentils, tomatoes, salt, pepper, harissa olive oil and stock.

Bring to a simmer over moderately high heat.

Cover, reduce the heat and simmer, stirring occasionally.

Cook until the lentils are tender but still hold shape (around 45 minutes)
Stir in the parsley and season with salt and pepper.

Ladle the stew into bowls.
Garnish with yogurt, chopped walnuts, parsley, mint leaves, pomegranates and a drizzle of mushroom and sage olive oil or harissa olive oil for heat!