Ingredients:
1/4 cup Mushroom and Sage Olive Oil, plus more for drizzling
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
2 tbsp. Harissa Olive Oil
1/3 cup parsley, chopped
Salt and pepper
Directions:
Pre-heat the broiler.
In a large saucepan heat 2 tbsp. of mushroom and sage olive oil.
Add the onion, celery, garlic and bay leaf and cook over moderate heat until softened. Add the lentils, tomatoes 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)
Meanwhile, set the eggplants on a foil-lined baking sheet and rub with 2 tbsp. of mushroom and sage olive oil. Broil 6 inches from the heat. Turn occasionally until completely blackened and tender. (About 20 minutes) Let cool.
Cut the eggplants in half lengthwise and scoop the flesh into a colander set over a bowl: Discard the skins. Let the eggplant drain for 5 minutes, then transfer to a bowl and mash until smooth.
Stir the Harissa olive oil and half of the eggplant into the lentil until warmed through. Stir in the parsley and season with salt and pepper. Ladle the stew into bowls; top with the remaining eggplant.
Garnish with yogurt, chopped walnuts, parsley, mint leaves, pomegranates and a drizzle of extra virgin olive oil.
