Spicy Lentil & Eggplant Stew

Ingredients

• 2 cups lentils
• 2 tablespoons olive oil
• 1 onion chopped
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon grated ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 2 cups chopped fresh tomatoes
• 1 tablespoon tomato paste
• 2 cups vegetable broth
• 1 medium eggplant, cubed
• 2 tablespoons lemon juice
• 1 teaspoon sugar
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add onion, garlic, cumin, ginger, cinnamon, smoked paprika, coriander, and oregano and cook, stirring, until vegetables are softened, about 5 minutes.
2. Stir in lentils and cook for 1 minute. Add tomatoes, tomato paste, and vegetable broth and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes.
3. Stir in eggplant and cook until tender, about 10 minutes.
4. Stir in lemon juice, sugar, parsley, and mint. Simmer for 5 minutes longer.
5. Serve hot.