Aubergine lentil stew

2 onions finely chopped

2 garlic cloves finely chopped

2 aubergine chopped into chunks

1 cup red lentils

1 large plum tomato quartered

5 cups water

2 teaspoons stock powder

2 teaspoons cumin seeds

1 teaspoon coriander seeds

 

 

in a large saucepan over a medium heat fry the onions for 15 minutes until translucent

 

add the garlic, fry for a further 5 minutes

add the aubergine, lentils, tomatoes, water and stock powder

simmer for about 20 minutes until the aubergine and lentils are very soft

toast the cumin and coriander seeds in a dry frying pan on a medium heat

grind in a pestle and mortar

add the spices and salt to the lentils