Sometimes a light dinner is all we need to satisfy our cravings, but it definitely needs to be a tasty one. This vegetarian stew is absolutely stunning, and extremely light. It’s gorgeous served with a generous helping of couscous, or simply in a bowl on its own.
This is much better if made the day before, as the flavours seem to strengthen over night. Simply store in the fridge until ready to use, then reheat on the hob until piping hot.
ingredients (serves 2 - 4)
- 1 red onion, finely sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tbsp pomegranate molasses
- 1 tsp runny honey
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 x 400g can chopped tomatoes
- 200ml boiling water
- pinch salt and pepper
- 1 aubergine/eggplant, cubed
- 1 yellow or red pepper, cut into strips
- 1 can lentils, drained
method
- Place the oil into a large cast iron casserole and heat over a medium heat. When hot, add the onions and salt and allow to caramelize for about 15 minutes. Then add the spices and other ingredients. Allow to come to a boil then put the lid on and reduce to the lowest setting. Simmer for about 45 minutes, then serve.
