1h 15mLentil Eggplant Potato Skillet
A hearty vegan skillet dinner centered on brown lentils with tender eggplant, Yukon Gold potatoes, tomatoes, onion, and tomato paste. It is filling enough for a family dinner and made with common grocery-store ingredients.
- Energy
- 449 calories per serving
- Protein
- 19.6 g per serving
- Carbs
- 75.9 g per serving
- Fat
- 11.1 g per serving
- Sodium
- 1019 mg per serving
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Cook this recipe
- water-3 cups
- eggplant-1 medium
- Yukon Gold potatoes-1 lb
- canned diced tomatoes-1 can
- yellow onion-1 medium
- dried brown lentils-1 cup
- fresh parsley-0.25 cups
- garlic-4 cloves
- tomato paste-3 tbsp
- olive oil-3 tbsp
- salt-1.25 tsp
- ground cumin-1 tsp
- dried oregano-1 tsp
- smoked paprika-1 tsp
- black pepper-0.5 tsp
Prep the vegetables by chopping the onion, mincing the garlic, cubing the eggplant, and cubing the potatoes; rinse the brown lentils in a fine-mesh strainer and discard any debris.
Keep fingers tucked and the knife blade angled away while chopping and cubing vegetables.
Heat olive oil in a large deep skillet over medium heat; add the onion and cook for 4 to 5 minutes until softened and lightly golden.
Stir in the garlic, tomato paste, cumin, oregano, smoked paprika, salt, and black pepper; cook for 1 minute until the tomato paste darkens slightly and smells fragrant.
Add the eggplant and potatoes; stir well to coat them in the seasoned tomato paste and cook for 5 minutes until the eggplant begins to soften at the edges.
Stir in the brown lentils, diced tomatoes with their juices, and water; bring to a steady simmer, scraping the bottom of the skillet to loosen any browned bits.
Cover, reduce heat to medium-low, and cook for 35 to 40 minutes, stirring occasionally, until the lentils are tender and the potatoes are easily pierced with a fork.
Keep the skillet handle turned inward to help prevent bumps and spills.
Uncover and simmer for 5 to 8 minutes if needed to thicken the sauce; stir gently so the skillet stays hearty and saucy without breaking up the potatoes too much.
Lift the lid away from your face and hands because hot steam can escape quickly.
Turn off the heat and stir in the parsley; let the skillet rest for 5 minutes before serving so the flavors settle and deepen.
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