Lentil & Eggplant Stew
30 min
Vegan
125840
For 2 Portions
400 g
tomatoes, diced
100 g
red lentil
30 ml
soy sauce, gluten free
15 g
tomato paste
1
yellow onion
1
eggplant
500 ml
water
2 tbsp
olive oil
2 clove(s)
garlic
1 tbsp
maple syrup
1 tsp
coriander, ground
1 tsp
cumin, ground
1/2 tsp
allspice, ground
salt
1. All set?
2. Wash and dice eggplant.
3. Peel and finely dice onion.