Lentil, Chick Pea and Eggplant Boil

Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it.

I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy!

1/2 anise bulb, sliced
1 small onion, cut into rings
1/2 jalepeno, minced
1 tablespoon olive oil
salt to taste

1 cup yellow potato, cubed
2 cups cubed and peeled eggplant
1/3 cup pitted kalamata olives, cut into quarters
1 cup lentils
3 - 4 1/2 cups water
1/2 teaspoon pepper
1/4 teaspoon each: clove, cinnamon
1 teaspoon ground coriander seed
1/2 preserved lemon, diced

1 roma tomato, chopped
1 cup mixed broccoli and bell pepper (I used frozen)
1 cup chopped mint
2 cups cooked chick peas

Heat a large saucepan over medium heat. Add first group of ingredients and fry until the onions and anise are lightly browned. Add second group of ingredients (use 3 cups water if you want it more like a pilaf, or 4 1/2 if you want a soup) and bring to a boil. Cover and simmer 30 minutes. Add last group of ingredients and heat through. Serves 4-6.


  1. Allie, this sonds very good. I haven't done a lot of cooking with lentils. I'll have to mend my evil ways.

  2. Yum, that looks really good, and I even have my own preserved lemons. Gotta wait for the fennel (that's anise, right?) from the CSA, though.

    What is it about lentils that make them so forgettable? I've got three different kinds in the kitchen and still forget about them like you.

  3. Mary,

    I really enjoy them. I just wish I consistently remembered I had them!


    Aren't preserved lemons the best? I make jars and jars of them anytime I've got some extra lemons laying about. Yes, the fennel is the same as anise. I think they just call it different things at different markets.

    I don't know why lentils are so forgettable. I think part of my problem is that I store them in the freezer, so I simply don't see them as often as I see the beans, rice, etc. Mainly now I just use the puy lentils, since they seem to hold their shape/texture better even when I overcook them a bit.

  4. Which ones are the puy lentils?

    I've got plain ol' regular lentils, the black round ones, and red lentils. The black ones seem to have a meatier taste and they stay firm, which is sometimes nice in a vegan diet. The red ones cook very fast and dissolve into the water, making a great sauce-like base for anything. I've got some little white things, too, but I think they are one of the dals rather than a lentil. (I like to shop at the Indian markets.)

  5. Just answered my own question. Always forget, like lentils, that Cook's Thesaurus is a great resource.


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