Eggplant, Lentils, and Peppers Cooked in Olive Oil (Turkish Zeytinyağlı)

By Savannah Ryan

Earthy eggplant and hearty lentils stewed with peppers—simple, wholesome, and full of Mediterranean flavor.

Ingredients (Serves 4–6 | Prep: 20 min | Cook: 40 min)

• 2 eggplants, diced

• 1 cup lentils

• 2 red peppers, chopped

• 1 onion, chopped

• 2 garlic cloves

• ¼ cup olive oil

• 1 tsp paprika, cumin

• 2 Tbsp tomato paste

• 2 cups broth

• Parsley, lemon

Instructions

1. Sauté onion and garlic in oil.

2. Add eggplant and peppers; cook 5 min.

3. Stir in lentils, spices, paste.

4. Add broth; simmer 30–40 min until tender.

Pro Tips

• Yogurt dollop adds creaminess.

Related

• Mediterranean Recipes

• Vegan Recipes

• Free Recipes

Eggplant, Lentils, and Peppers Cooked in Olive Oil (Turkish Zeytinyağlı)