This recipe is adapted from a fantastic book which I can’t recommend enough: ‘Big Vegan- More Than 350 Recipes: No Meat/ No Dairy, All Delicious’ by Robin Asbell. It’s a great resource for anyone who is wanting to start experimenting with the joys of vegan cooking and contains inspiring ideas for breakfasts, mains, desserts, cheeses – just to name a few! So even though this isn’t one of my creations, it’s worth sharing and plugging Robin’s book 😉 Not only is this dish easy to make, it’s super delicious with the apricots and mint giving it a refreshing twist.
1 ½ cups of red lentils, rinsed
3 medium onions, chopped
5 cups vegetable stock
2 small eggplant, diced
2 zucchinis, diced
2 x 400 gram canned tomatoes
1 1/3 cups dried apricots, chopped
3 teaspoons paprika
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon cayenne pepper
¾ cup fresh mint, chopped
1 cup fresh parsley
In a large pot, combine the lentils, vegetable stock and onions. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for approximately 10 minutes or until tender, adding more stock if required.
Add the eggplant, zucchini, tomatoes and apricots and simmer, uncovered for approximately 20 minutes. Stir every five or so minutes to prevent lentils from sticking to the bottom of the pot.
When the lentils and vegetables are tender, add the paprika, salt, cinnamon, allspice and cayenne; and simmer for another 5 minutes to blend the flavours.
Add the parsley and mint just before serving and stir thoroughly.