Lentil Eggplant Potato Skillet

Ingredients

• 1 Cup Dried brown lentils, rinsed - 1 cup, Rinse and discard any debris before cooking.
• 1 Count Eggplant, cut into 3/4-inch cubes - 1 medium, Cut into 3/4-inch cubes.
• 1 Pound Yukon Gold potatoes, cut into 1/2-inch cubes - 1 pound, Cut into 1/2-inch cubes.
• 1 Can Canned diced tomatoes - 1 can (28 ounces), Use the tomatoes with their juices.
• 1 Count Yellow onion, chopped - 1 medium, chopped
• 3 Tablespoon Tomato paste - 3 tablespoons
• 3 Tablespoon Olive oil - 3 tablespoons
• 4 Count Garlic, minced - 4 cloves, minced
• 1 Teaspoon Ground cumin - 1 teaspoon
• 1 Teaspoon Dried oregano - 1 teaspoon
• 1 Teaspoon Smoked paprika - 1 teaspoon
• 0.25 Cup Fresh parsley, chopped - 1/4 cup, chopped
• 3 Cup Water - 3 cups
• 1.25 Teaspoon Salt - 1 1/4 teaspoons
• 0.5 Teaspoon Black pepper - 1/2 teaspoon

Instructions

1. Prep vegetables and lentils

   1. *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.

2. Sauté the onion

   2. 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*.

3. Bloom aromatics and spices

   3. 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*.

4. Cook eggplant and potatoes briefly

   4. 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*.

5. Add lentils, tomatoes, and water

   5. 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.

6. Cover and simmer until tender

   6. 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*.

7. Thicken the sauce

   7. 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.

8. Finish and rest

   8. Turn off the heat and stir in the parsley; let the skillet rest for *5 minutes* before serving so the flavors *settle and deepen*.