Puy lentil and aubergine stew

Name: Puy lentil and aubergine stew
Cuisine: European, Mediterranean
Ingredients: 3 tbsp olive oil, plus a little extra to serve; 3 garlic cloves, finely sliced; 1 large red onion, finely chopped (160g); ½ tbsp picked thyme leaves; 2 small aubergines, cut into chunks, about 5 x 2cm (420g); 200g cherry tomatoes; 180g puy lentils; 500ml vegetable stock; 80ml dry white wine; 100g crème fraîche; 1 tsp urfa chilli flakes (or ½ tsp regular chilli flakes); 2 tsp picked oregano leaves; salt and black pepper

Instructions

Few things bring me more pleasure in the kitchen than taking a set of familiar ingredients and seeing them in a new light. It’s one of the many reasons I love aubergines: they’re so versatile and can be cooked in such different ways to yield such different results. Serve the stew either as a hearty starter or a side, or else as a main, served with any grain you like. The stew can be made up to 3 days ahead and kept in the fridge – just warm through and add the oil, chilli flakes and oregano before serving.

Updated at: Sun, 26 Jul 2026 22:34:44 GMT