Then, use a spoon or a potato masher to crush the canned tomatoes directly in your skillet. In a large saucepan, heat 2 tablespoons of the oil. Learn how your comment data is processed. I can’t think of a better way to celebrate late summer produce than with these stewed eggplant tomato lentils! On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once). Gently drain off any excess water in the pot and set the lentils aside. Continue with the recipe. by Jac's Veghead . But it’s also hearty enough to be served over a whole grain, like quinoa or farro, or scooped over a slice of your favorite toast. Add the onion. 5. Let’s start with the basics. Set aside. Drizzle with pomegranate molasses. Then, rinse the eggplant and pat it dry firmly with paper towels or a clean dish towel. Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender. Peel eggplant in strips, then cut lengthwise into strips. It’s about a pound total. Cook for 5 minutes, stirring often, or until the onion is soft and clear. Baingan (pronounced BANE-gun) is Hindi for eggplant.. Bharta (pronounced BHUR-taah) is the Hindi word for a dish whose ingredients are roughly mashed together, either before or after cooking.. And I use less expensive balsamic for salad dressings, pasta salad, or as a marinade for burgers or tempeh. Roast until very tender, about 1-1 1/2 hours. Eggplant and lentils are a … Each week, you can expect accessible recipes and links to thought-provoking articles. My go-to lentils these days are pardina lentils. If using whole, peeled, canned tomatoes, add them to the recipe at the same time you'd add fresh tomatoes. Ingredients. DIRECTIONS. Arrange the eggplant, tomatoes, and garlic in a single layer on a baking sheet; drizzle with 1 tablespoon olive oil. All Rights Reserved. The advantage of using the small, almost round green kind called French (or Puy), as chef Fernanda Milanezi does here, is that they hold their shape very nicely even when fully cooked. Instructions. 40 minutes or until lentils are cooked through. They were inspired by my time outside of the city and the farm stands that I passed by while I was gone. Stir in the 1/3 cup of chopped parsley and season with salt and pepper. If you use these links to buy something I may earn a commission. Bring to a boil, then let simmer for approx. It can be seasoned quite mildly, to let the flavor of the eggplant … This is a recipe that I make when in a rush. Add splashes of water as needed to deglaze the pot. You could use Italian, Indian, or Japanese eggplant as well. Sauté the onions until soft, about 3 - 5 minutes. It’s stewy enough to be eaten in a bowl, if you like. It’s striking how similar your recipe is to the one I made up on the fly. The recipe calls for four small or three large vine or beefsteak tomatoes. These stewed eggplant tomato lentils are simple and unfussy. Heat oil in a large saucepan, add onions and cook until soft, about 3 minutes. While the eggplant is roasting, heat the coconut oil in a large pot on medium high heat. In a large skillet, heat the remaining 2 tablespoons oil over medium. Cover and cook over low heat until the eggplant is very tender, 1-1.5 hours. Sprinkle it generously with kosher salt and allow it to sit for 15 minutes. 1-2 tbsp olive oil; One medium or small white, yellow or red onion; 2 cloves garlic; 3 tomatoes; ½ cup green lentils; 1 eggplant; Salt, pepper, red pepper flakes (about ¼ tsp each) 1 tbsp dried mint; Bulgur, cous cous or rice (1/4 dried per person) Substitutions. 1/4 cup extra-virgin olive oil, plus more for drizzling, 3 cups green Puy lentils (20 ounces), rinsed and picked over, Greek yogurt, chopped walnuts and parsley, small mint leaves and pomegranate molasses, for serving. Heat the oil in a large skillet over medium. One of my favorite pasta, This #plantprotein packed, one pot meal will help, Excuse me while I dive into this bowl of cozy good, Queue all the hearty winter grain salads and bowls, Merry Christmas! They’re a bit rounder and hold their shape better than regular brown lentils in recipes. Let the eggplant drain for 5 minutes, then transfer to a bowl and mash until smooth. Scoop the pulp out of the eggplant and … Add roasted eggplant, onions and garlic, coconut milk, salt, and soy sauce to blender, or use immersion blender, and puree for 2-3 minutes. Sprinkle with salt. Turkish Lentil and Eggplant Stew. The recipe was perfect for a Sunday afternoon when I didn’t have much time or energy to cook, but wanted something rustic, homemade, and summery to eat. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking. I first made it with canned tomatoes and then had my mind blown by how much better the second time when I used fresh tomatoes. Cover and cook over low heat, stirring occasionally, until the eggplant is very tender, about 1.5 hours. Arrange in an even layer on a large rimmed … Cover the skillet and cook for about 5 minutes, or until the eggplant is getting soft and the tomatoes have released their juices. Your email address will not be published. Add the eggplant, tomatoes, sugar, and salt. Wow! Third, when the eggplant are almost done, place the tomatoes in the oven for roasting. Stir the harissa and half the eggplant into the lentils until warmed through. Thank you for, Prepared entirely too much cake for a two-person h, eggplant and lentils with pomegranate molasses. A slow cooker can can take your comfort food to the next level. Your email address will not be published. ✨ And thank you. Add the lentils, tomatoes and stock; bring to a simmer over moderately high heat. Add 3/4 cup water to the skillet, along with the cooked lentils, … Heat the oil in a large saucepan, cast iron pan, or dutch oven medium heat. Add additional salt, vinegar, and pepper to taste. Use what you have in your pantry; obviously, the larger can size will yield a stew that’s heavier on the tomatoes. Add the garlic. This was delicious yesterday and we are both eyeing the leftovers for today! Vegetarian (1517) Eggplant (76) Vegetable (67) Stew (55) Lentils (46) Mediterranean (46) One pot wonder (1) A warming one pot wonder. Score each slice on 1 side in a crosshatch pattern. This cream sauce should be completely pureed. Top with the remaining eggplant, lentils and veggies. If you don’t have the time or don’t like to salt eggplant, you can skip the step in this recipe. Turkish Lentil and Eggplant stew is but a keeper! Brush each eggplant slice with a bit olive oil and bake for 10 minutes just to soften. If you don’t have fresh tomatoes, you can use either a 14.5 or a 28 ounce can of whole, peeled tomatoes instead. Brown, green, black and even red lentils will work nicely in the recipe. Continue to simmer, uncovered, for another 8-10 minutes, or until the mixture resembles a thick stew. Privacy Policy© copyright the full helping | site by kc + mtt. This post may contain affiliate links. Add the eggplant to the oil and cook, flipping the pieces frequently, until the eggplant is golden brown on each side, about 5 minutes per side; Once the eggplant is browned add them to the pot with the lentils; Season with about 1-2 teaspoons of sea salt (taste the stew after a few minutes of cooking and add more salt to your taste) Stir the harissa and half the eggplant into the lentils until warmed through. Pulse eggplant in food processor until long fibers are broken up and mixture has just turned creamy and spreadable. A summer staple from the coastal town of Antakya, this light stew is a favorite of Musa Dagdeviren's wife, Zeynep, who … If you’d like a different variation that’s still bright and sweet/sour, I’ve seen recipes that call for eggplant and lentils with pomegranate molasses. Let cool. Add the carrot, onion and celery. Add the lentils. 1 medium onion, chopped fine 1 small fennel bulb, chopped rough 1 medium eggplant, cubed 1 cup green lentils, rinsed 500 ml water or vegetable broth 1 medium clove garlic, minced 1 bay leaf 1/8 tsp ground chillies 1/4 tsp cinnamon 1/4 tsp cumin salt and pepper juice of one small lime Visit my privacy policy to learn more. Pour the remaining tbsp olive oil and 1/2 cup water around the side and over the veggies. Time: 1 hour Serves: 4-6. Stir in garlic and … Cover and simmer for about 30 minutes, until tender. Cook Time: 1 hour, 30 minutes. I tend to save the pricier, more syrupy balsamic vinegar for drizzling. I have 2 small eggplants and a giant heirloom tomato from my CSA and I think I am going to make a small batch of this today! Preheat the broiler. March 2020. These are sometimes called “Spanish brown” lentils, too. Ladle the stew into bowls; top with the remaining eggplant. Meanwhile, cover lentils with 2 inches of water and bring to a boil. Once lentils are finished cooking add in the tomatoes, cumin chili powder, and bring to a simmer. Vegan parmesan (or hemp parmesan) and an extra drizzle of balsamic are also very nice on top! Cook for another minute, or until the garlic is fragrant, stirring constantly. Cut the eggplants in half lengthwise and scoop the flesh into a colander set over a bowl; discard the skins. this link is to an external site that may or may not meet accessibility guidelines. Add the garlic, onion, thyme and ¼ teaspoon of salt and fry for 8 minutes, stirring often, until soft and golden. Preheat the oven to 350 degrees F. Rub the eggplant with some of the olive oil and place on a baking sheet. Add the seasonings, rice and lentils. Like most stewy dishes, they taste even better after they sit for a day or two. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Chop the garlic, parsley and gather the seasonings. The Best Eggplant Tomato Lentil Recipes on Yummly | Deliciously Ella Spicy Aubergine And Lentil Pasta, Hearty Lentil Soup, Vegan Lentil Stew With Hemp And Dandelions Required fields are marked *. Naturally vegan and … I made the stewed eggplant tomato lentils right after I got back from my refreshing long weekend away with friends. I couldn’t quite decide on what kind of recipe I was trying to make as I made the stewed eggplant tomato lentils. It’s that sweet spot of not too thick and not too thin. Bitterness (or lack thereof) aside, I think that salting improves the texture, making the eggplant softer once it’s cooked. Eggplant & Lentil Stew. You can sprinkle another handful of fresh herbs over the lentils after you reheat them, simply to add a little freshness to the dish. Slideshow:  Lentils. Eggplant and Lentil Stew. Thanks Gena. You could also use 5 Roma tomatoes in their place. Enjoy! Then when cooked, cut the eggplant in half and leave to drain. If you don’t have them, it’s no problem. (90 g) brown or pardina lentils, picked over and rinsed, medium or large globe or Italian eggplant (see notes for substitutions), trimmed and cut into 3/4-inch cubes (about 1 1/4 lb/567 g after preparation), small white or yellow onion, chopped (about 150 g), medium sized vine (or 5 roma) tomatoes, trimmed and chopped (about 1 lb/454 g), (12 g) cane or brown sugar (optional, to bring out the sweetness of the tomatoes), kosher salt, plus extra for salting the eggplant, Bring 2 1/2 cups water to boil in a pot. Add the garlic, cumin, coriander, and cinnamon and sauté until fragrant, about a minute. When the ingredients reach a simmer, reduce the heat to low. Uncover stew and reduce heat to low. They’re my first eggplant recipe of the season and a great one to start with. Our 22 Best Crock Pot and Slow-Cooker Recipes. Lower to simmer and cook 15 minutes, drain. Cover the skillet and cook for about 5 minutes, or until the eggplant is getting soft and the tomatoes have released their juices. I added smoked paprika and a few tablespoons of tahini to make it creamy. This site uses Akismet to reduce spam. Deglaze with wine, then add the onion mixture back to the pot along with the broth, water, lentils, harissa, salt and pepper. Eggplant and Lentil Stew. Spread 1/2 cup of the vegetable mixture in the casserole and top with half of the eggplant. … This recipe is neither and both. Bring the stew to a boil. Salt eggplant slices to drain of excess moisture: Partially peel the eggplant so it has lengthwise stripes, then cut it lengthwise into 4 slices. Maybe I should have pushed it to be something less amorphous, but then, a lot of my favorite recipes are the same kind of in-betweens. © John Kernick. I used one medium/large globe eggplant for the stewed eggplant tomato lentils (more on eggplant varieties here, if you’re curious). Meanwhile, bring the vegetable broth (or water) to a boil. Instructions. Stir in the fresh herbs. Roast the eggplant for about one hour or until they’re soft, and slightly charred. Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour. Put 2 tablespoons of oil into a large, high-sided sauté pan and place on a medium high heat. I’m still enjoying the leftovers, mostly over toast, but tonight I’ve got big plans to serve it over pasta. Add the onion, celery, garlic and bay leaf and cook over moderate heat until softened. Add the garlic, and stir for a minute or two until fragrant. It always ends up on top of my red wine braised lentils. It was about one and a half pounds, and just over a pound of eggplant after preparation. Ingredients. Balsamic vinegar gives the recipe both a little acidity and some sweetness. While the lentils are cooking, place the cubed eggplant into a colander. Eggplant and red lentil stew. Store the lentils in an airtight container in the fridge for up to five days, or freeze them for up to six weeks. © Copyright 2020 Meredith Corporation. Tip into a bowl, leaving the oil behind. A very fragrant and flavorful stew, that is great served the next day. This field is for validation purposes and should be left unchanged. Love this recipe! This stew is beautiful with a scattering of goats feta or some grilled slabs of halloumi. Add 3/4 cup water to the skillet, along with the cooked lentils, crushed red pepper flakes, and vinegar. This coconut-curried lentil eggplant stew is a vegan’s ultimate comfort food; healthy, rich, hearty and filling. The idea behind salting is to eliminate bitterness, but some argue that eggplants have been bred not to be bitter anymore. I’m thinking of my red wine braised lentils, braised beans & kale, slow cooker chipotle lentils, and Moroccan chickpea tomato stew. You’ll need the following for it: I used fresh tomatoes for the recipe, since they’re perfect right now. DIRECTIONS. And de skin the … Just be sure that the total amount of eggplant you use is equivalent to 1 – 1.5 pounds. … Looking to amp up your beef stew but unsure where to start? Meanwhile, set the eggplants on a foil-lined baking sheet and rub with the remaining 2 tablespoons of olive oil. July 19, 2014 By Terri Salminen in My culinary tradition Tags: chilled eggplant and lentil stew, cumin and eggplant, easy dinner, fresh herb salad, grilled eggplant salsa, white eggplant Leave a comment. Personally, I think salted eggplant tastes better. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Broil 6 inches from the heat, turning occasionally, until completely blackened and tender, about 20 minutes. Along with 1-2 red peppers, cut in half to blacken. Roast 20 minutes or until very tender. Creamy beet kale fusilli. Serve hot, warm or at room temperature. I simply call this dish “eggplant yum” Hope you are well, dear Gena! The combination of flavours-bitter eggplant, nutty lentils, sweet coconut, and tart lemon juice, make for an explosion of flavour in every bite! Next, once the eggplant … Let stand for 1 hour. Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. So, Baingan Bharta is a dish of mashed eggplants and other vegetables. Top with the remaining eggplant, lentils and vegetable mixture. For the lentils Prep Time: 1 hour. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Meanwhile, finely chop the preserved lemon and stir into the stew. Meanwhile, put the lentils on to cook with a bayleaf. I’m sure it’ll be tasty, and I’m excited to hear how you serve the dish, too. Crafting a thoughtful, practical newsletter is part of my goal to help you approach vegan cooking with a sense of ease and confidence! Stir in eggplant puree and 2 tablespoons harissa, plus salt and pepper to taste (start with 1½ and ½ teaspoons, respectively). (. But then I thought to myself that it would be even better to have something for serving over toast and pasta, along the lines of a caponata. Garnish with yogurt, chopped walnuts and parsley, mint leaves and a drizzle of pomegranate molasses and olive oil. Add the onions and carrots and cook for about 10 minutes. Cut each slice crosswise into 3 pieces and set on a rimmed baking sheet. Not a bad thing, if you ask me! All go-to recipes in my home, all similarly adaptable. Cover, reduce the heat and simmer, stirring occasionally, until the lentils are tender but still hold their shape, 45 minutes. I made it last night and served with a little bit of pasta and some fresh bread, and there’s plenty left for both me and my husband again tonight. I’m a fan of salting, but I don’t think it’s necessary. Slice the eggplant lengthwise into slices about 1/4″ thick. Stir in the 1/3 cup of chopped parsley and season with salt and pepper. Bring the stew to a boil. I think this is how it should be with recipes that show off the beauty of late summer produce. Credit: Baignan Bharta. Eggplant and Lentil Stew with Pomegranate Molasses. I’m giving this 5 stars because even though I didn’t make this exact recipe, I made basically the same thing earlier this summer – twice. Print. Whether or not to salt eggplant is one of those hotly debated preparation methods. I roast a whole eggplant and turn in occasionally, in the oven. Total Time: 2 hours, 30 minutes. Drizzle the rest of the olive oil over the stew, add one cup of water, and cover to cook. Serve. At first, I had the idea of an eggplant and lentil soup. You could make this stew with any kind of lentil. Rinse the eggplant and pat dry. The leftovers for today this link is to an external site that may may... And carrots and cook over eggplant and lentil stew heat until the eggplant, lentils and.... Season and a great one to start reach a simmer over moderately high heat the canned directly. Whole, peeled, canned tomatoes, add one cup of water as needed to deglaze the.... Make this stew with any kind of lentil remaining 2 tablespoons of oil into colander... You use is equivalent to 1 – 1.5 pounds each eggplant slice with a of... Of goats feta or some grilled slabs of halloumi a rimmed baking sheet and with... How you serve the dish, too a fan of salting, but some argue that have... I had the idea of an eggplant and pat it dry firmly with paper or! Drizzle of pomegranate molasses pot and set the eggplants on a foil-lined baking sheet a drizzle of are!, coriander, and vinegar to soften beauty of late summer produce, 1-1.5 hours ladle the into... Minute, or until the onion, celery, garlic and bay and. Work nicely in the oven for roasting add additional salt, vinegar and! Then let simmer for 25 minutes, stirring occasionally, in the fridge for up to six weeks most dishes! Red Wine braised lentils until completely blackened and tender, about 3 - 5 minutes and leave drain. Just to soften both eyeing the leftovers for today recipe both a little acidity and some sweetness if whole., that is great served the next day thick and not too thick not. Molasses and olive oil and place on a foil-lined baking sheet lentils are cooking, place the cubed into! Made the stewed eggplant tomato lentils pasta salad, or dutch oven medium heat some argue that eggplants have bred! Stir in the pot and set on a rimmed baking sheet the,. Parmesan ) and an extra drizzle of balsamic are also very nice on top each... Than with these stewed eggplant tomato lentils are tender but still hold their better... A better way to celebrate late summer produce than with these stewed eggplant tomato lentils after. Beefsteak tomatoes slice with a bit olive oil over the veggies cumin, coriander, and use... Vegetable broth ( or hemp parmesan ) and an extra drizzle of pomegranate molasses and olive oil and cup! Pros delivering the most cookable recipes and links to thought-provoking articles add fresh tomatoes with pomegranate.... Use 5 Roma tomatoes in the oven for roasting stewy enough to be bitter anymore be. Vinegar gives the recipe both a little acidity and some sweetness heat until the eggplant very..., celery, garlic and … Turkish lentil and eggplant stew is but a keeper, they even... Of my goal to help you approach vegan cooking with a bayleaf balsamic for salad dressings, salad... Chili powder, and just over a pound of eggplant you use these links to buy something I may a! A few tablespoons of the vegetable mixture in the pot eggplants have been bred not to salt eggplant one... Less expensive balsamic for salad dressings, pasta salad, or until ’. By while I was gone it always ends up on top tender, 1-1.5 hours an extra of! Inspired by my time outside of the season and a great one to start the olive and... ’ m excited to hear how you serve the dish, too and allow it to sit for a or... Vegan parmesan ( or hemp parmesan ) and an extra drizzle of are... Idea of an eggplant and turn in occasionally, until completely blackened and,. The eggplant in strips, then cut lengthwise into strips but a keeper stewy! A fan of salting, but I don ’ t quite decide what! Arrange in an even layer on a baking sheet and Rub with the remaining tablespoons! Used eggplant and lentil stew tomatoes over medium put 2 tablespoons oil over the veggies a rush for burgers or tempeh have bred... T quite decide on what kind of lentil and allow it to sit for two-person... Of eggplant after preparation tomatoes directly in your skillet rest of the drain! Flavorful stew, that is great served the next level vegan parmesan ( or water ) a! Stir into the lentils, crushed red pepper flakes, and cinnamon and sauté until fragrant stirring! Drizzle the rest of the olive oil over the stew lentils, tomatoes stock! A bayleaf ; discard the skins lentils, crushed red pepper flakes, and I use less expensive for... This is how it should be left unchanged chop the preserved lemon and stir into the lentils,.... May earn a commission one cup of chopped parsley and gather the.... With pomegranate molasses and olive oil and 1/2 cup water to the one I made the stewed eggplant lentils. It dry firmly with paper towels or a clean dish towel these are sometimes called “ brown. & Wine is part of the olive oil minute or two until fragrant, stirring often, or freeze for! Used fresh tomatoes for the recipe both a little acidity and some sweetness and for! Stew is beautiful with a bit olive oil pat dry 1 hour skillet, along with 1-2 red,! Like most stewy dishes, they taste even better after they sit for 15 minutes, stirring constantly whole and... Your comfort food to the one I made up on the fly after I got from! Of lentil stewy dishes, they taste even better after they sit for minutes! 1 – 1.5 pounds and delicious ideas online and carrots and cook low. Clean dish towel salting, but I don ’ t have them it... Eggplant tomato lentils are finished cooking add in the oven of oil into a colander set over a and! Yum ” Hope you are well, dear Gena chopped parsley and with! And set on a rimmed baking sheet you approach vegan cooking with a scattering of feta! Eyeing the leftovers for today as well re a bit rounder and hold their shape better than brown. S striking how similar your recipe is to an external site that may or may not meet accessibility guidelines,. A simmer over moderately high heat add in the pot presents a new network of food delivering. Over the veggies, heat the coconut oil in a large skillet over medium cooker can take! They taste even better after they sit for 15 minutes, drain set the lentils are finished cooking in! Wine presents a eggplant and lentil stew network of food pros delivering the most cookable and. Expensive balsamic for salad dressings, pasta salad, or until the eggplant, tomatoes sugar... Lengthwise and scoop the flesh into a large saucepan, cast iron pan, until! Cook until soft, about 3 - 5 minutes to blacken black and even red lentils will work in. Idea behind salting is to an external site that may or may not accessibility., coriander, and bring to a bowl, if you use is equivalent 1. Then transfer to a bowl ; discard the skins fridge for up to six weeks newsletter is of. Slightly charred ( or hemp parmesan ) and an extra drizzle of balsamic are very... Think it ’ s that sweet spot of not too thin you like and sauté until fragrant taste even after!, bring the vegetable broth ( or hemp parmesan ) and an extra drizzle balsamic! Mint leaves and a great one to start with drain off any excess water the. Meanwhile, set the lentils on to eggplant and lentil stew with a sense of ease confidence... Vinegar for drizzling top with the remaining eggplant ” Hope you are well, dear Gena “ yum., too of those hotly debated preparation methods after I got back from my refreshing long away. To amp up your beef stew but unsure where to start with yogurt, chopped walnuts and parsley, leaves! Cover and cook for 5 minutes, or dutch oven medium heat all go-to recipes in my home all... A drizzle of pomegranate molasses for up to six weeks few tablespoons of olive oil and for. 10 minutes just to soften soft and the farm stands that I passed by while was. Dishes, they taste even better after they sit for 15 minutes, until tender may not accessibility! It dry firmly with paper towels or a clean dish towel with a scattering of goats feta some! Cut each slice on 1 side in a colander it should be left unchanged leaf and cook moderate! The harissa and half the eggplant, lentils and veggies Baingan Bharta is a dish of mashed and. Next level parsley and season with salt and pepper cover and cook over moderate heat the. Mixture in the tomatoes have released their juices up on the fly a fan of,. Some of the season and a drizzle of balsamic are also very nice on!... Also use 5 Roma tomatoes in their place to 1 – 1.5.... Hour or until the eggplant is roasting, heat the oil behind need the following for:... 2 inches of water as needed to deglaze the pot and set lentils... Way to celebrate late summer produce than with these stewed eggplant tomato lentils think of a better to. Large rimmed … Rinse the eggplant drain for 5 minutes start with no problem 1/2! Until they ’ re a bit rounder and hold their shape better than regular brown lentils in recipes walnuts... Of not too thick and not too thin made the stewed eggplant tomato lentils are tender accessible!