Puy lentil & eggplant stew

SERVES 4 AS A STARTER OR SIDE; 2 AS A MAIN 3 tbsp olive oil, plus a little

extra to serve

3 garlic cloves, finely sliced

1 large red onion,

finely chopped

½ tbsp thyme leaves, picked Salt

2 small eggplants, cut into

chunks, about 5cm x 2cm 200g cherry tomatoes

Black pepper

180g Puy lentils

500ml vegetable stock

80ml dry white wine

450ml of water

100g crème fraîche

½ tsp regular chilli flakes 1 tsp oregano leaves, picked

1 Put 2 tablespoons of oil into a large, high-sided sauté pan and place on medium-high heat. Add the garlic, red onion, thyme and ¼ teaspoon of salt, then fry for 8 minutes, stirring often, until soft and golden. Tip into a bowl, leaving the oil behind. Set aside.

2 Place the eggplants and tomatoes in a bowl, then season with ¼ teaspoon of salt and plenty of pepper. Add the remaining oil to the same pan (don’t worry about wiping it clean) and, once very hot, add the eggplant and tomatoes. Fry for 10 minutes on medium-high heat, turning them often until the eggplant is soft and golden-brown, and the tomatoes are beginning to blacken. Return the garlic and onion to the pan, then add the lentils, stock, wine, water and ¾ teaspoon of salt, bringing to the boil. Lower the heat to medium and simmer gently for about 40 minutes until the lentils are soft but still retain a bite.

3 Serve warm or at room temperature with a dollop of crème fraîche, a drizzle of oil and chilli flakes, and oregano on top.