Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. Naturally vegan and gluten-free, it is wonderful alone, or served over a bowl of rice or bulgar.
Rinse lentils and place in large sauce pan. Add broth and golden raisins (or chopped dried apricots) and bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 20 minutes.
Heat olive oil in a Dutch oven or other heavy pan over medium heat until it begins to glisten, and then add chopped onions. Saute onions 5-7 minutes, until translucent.
Add eggplant, tomatoes, bell pepper, and garlic to onions. Reduce heat, cover, and simmer for 10 minutes.
Add lentil mixture and remaining Stew ingredients to vegetable mixture. Simmer until lentils are tender; about 30 minutes. Adjust seasonings to taste. If stew becomes too thick while cooking, add additional broth or water.
Garnish with fresh mint or cilantro and a dollop of sour cream or Greek yogurt. Serve as is, or over cooked bulgar or basmati rice.
Like most stews, this is always better the next day when the flavors have had a chance to play together.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.