Moroccan · Main course
Vegan Lentil & Aubergine Tagine
Silky roasted aubergine folded into a spiced brown-lentil stew makes a deeply savoury vegan tagine, the lentils giving heartiness and the aubergine a melting richness, all bound in a cumin-and-tomato sauce with preserved lemon and olives. It is filling, protein-rich comfort food that needs no meat to satisfy.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 4
- Level
- Easy
Ingredients
- 250 g brown or green lentils
- 2 aubergines, cubed
- 2 onions, chopped
- 3 garlic cloves, crushed
- 400 g chopped tomatoes
- 2 tsp cumin, 1 tsp paprika, 1 tsp ginger
- 1/2 preserved lemon, rind sliced
- 80 g green olives
- 5 tbsp olive oil
- Coriander, salt and pepper
Method
- 1
Roast the aubergine
Toss the aubergine cubes with olive oil and salt and roast at 210°C for 25 minutes until soft and golden.
- 2
Start the base
Soften the onions and garlic in oil, then stir in the cumin, paprika and ginger.
- 3
Simmer the lentils
Add the lentils, tomatoes and about 700 ml water, and simmer for 30 minutes until the lentils are tender.
- 4
Combine
Fold in the roasted aubergine, preserved-lemon rind and olives and simmer 10 minutes for the flavours to meld.
- 5
Finish
Stir through coriander, adjust the seasoning, and serve with bread or couscous.
Chef's tips
- Roasting the aubergine separately gives a richer, less watery result than stewing it from raw.
- Do not salt the lentils heavily until they are tender; salt too early can toughen them.
- Add the olives and preserved lemon near the end so their flavours stay bright.
Frequently asked questions
Which lentils are best?
Brown or green lentils hold their shape and give a hearty texture. Avoid red lentils here, as they collapse into mush and lose the stew's structure.
Can I make it ahead?
Yes, it improves overnight as the flavours deepen. Reheat gently, adding a splash of water if the lentils have absorbed the sauce and it needs loosening.