Okra, Eggplant, & Lentil Cassoulet

Okra, eggplant, and lentil cassoulet is the bomb, and it makes the ultimate comfort meal.

The flavour is smokey with loads of cumin and smoked paprika, and full of richness from the balsamic roasted eggplants and okra. Roasting the okra takes away the sliminess that’s otherwise inherent with this vegetable.

If you haven’t tried okra yet, this dish will convert you to their biggest fan!

Okra, eggplant, and lentil cassoulet is perfect for a dinner party as you can make it ahead of time, and it’ll have your guests licking their plates clean. It’s also an ideal dish to serve to meat eaters, as it’ll help them appreciate how delicious plant-based whole foods can be!

The recipe is made with healthy ingredients, enriched with nutrients and packed with protein, leaving you wondering how something so delicious can be so dang good for you!

A plate of okra, tomatoes, eggplants, French green lentils, onions, and parsley
The ingredients
A food processor containing unprocessed, chopped tomatoes
Step 2: Briefly process the tomatoes
A food processor containing processed tomatoes
Step 2: Briefly process the tomatoes
A wooden chopping board with sliced eggplant, next to a large chopping knife
Step 3: Slice the eggplant into strips
A large skillet with simmering rosemary, white wine, onion, garlic, and olive oil
Step 5: Simmer the rosemary and white wine with the onion, garlic, and olive oil sautéd in Step 4
A large skillet simmering tomato sauce
Step 6: Add the processed tomatoes, vegetable stock, cumin, smoked paprika, and pepper to the skillet
A large skillet simmering tomato sauce and lentils
Step 6: Add the lentils to the tomato sauce once it’s started simmering
Fresh okra on a wooden chopping board in preparation for the stalks to be cut off
Fresh okra with the stalk removed
A baking tray with roasted eggplant and fresh okra
Step 9: Add the okra to the tray of roasted eggplant
A baking tray with roasted eggplant and okra
Step 11: The roasted eggplant and okra, ready to be added to the sauce
A skillet with roasted lentil tomato sauce
Step 11: The roasted lentil tomato sauce
A large skillet with okra, eggplant, and lentil cassoulet topped with a dollop of coconut yoghurt and olive oil, and served with a small bowl of white rice and seeds
Serving Suggestion: A large skillet with okra, eggplant, and lentil cassoulet topped with a dollop of coconut yoghurt and olive oil, and served with a small bowl of white rice and seeds

Okra, Eggplant, & Lentil Cassoulet

Cook

Total

Yield 4 large or 6 small bowls

Ingredients

  • 1kg (2.2lb) fresh tomatoes
  • 2 small brown onions, finely chopped
  • 2 garlic cloves, minced or grated
  • 2 small eggplants
  • 1 cup French green lentils
  • 230g (8.1oz) fresh okra, tops/stalk end removed
  • 1 large rosemary sprig, stem removed
  • ½ cup vegetable stock
  • 1 cup dry white wine
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp each ground cumin and smoked paprika
  • ¼ tsp cracked black pepper
  • Olive oil
  • Salt to taste

To Serve

  • 1 cup loosely packed fresh parsley leaves, roughly chopped
  • Naturally flavoured coconut or soy yoghurt
  • Few pinches of sumac and cracked black pepper (optional)
  • Serve with grains such as rice or quinoa, mashed potato or cauliflower, or flatbread (optional)

Instructions

  1. Preheat the oven to 180°C (356°F).
  2. Using a food processor (or a knife, if you prefer), briefly process tomatoes until they're roughly chopped.
  3. Slice the eggplant into strips, about 4cm (1⅗") long by 1cm (⅖") wide. Toss them in a bowl with 1 tsp of salt and set aside.
  4. Heat a large skillet or dutch oven over medium heat. Add 1 Tbsp olive oil, and then sauté the onion for 3 minutes. Add the garlic and sauté for a further 2 minutes.
  5. Add the rosemary and white wine, and then simmer on medium heat for 2 minutes.
  6. Add the chopped tomatoes, vegetable stock, cumin, smoked paprika, and pepper. Add salt to taste. Bring to a simmer, then add the lentils, and cover with an oven-proof lid or foil. Remove from heat.
  7. Arrange the eggplant on a baking tray lined with baking paper, then drizzle over 1 Tbsp olive oil and toss to coat.
  8. Roast the tray of eggplant and the skillet of lentil tomato mixture in the oven for 15 minutes.
  9. Remove the tray of eggplant from the oven. Toss the okra in 3 tsp olive oil and a pinch of salt. Add the okra to the eggplants, toss to mix, then arrange the eggplant and okra on the tray in a single layer. Drizzle with balsamic vinegar.
  10. Remove the lentil sauce from the oven and stir, then put the tray of eggplant and okra, and the skillet of lentil sauce back in the oven for a further 15 minutes.
  11. Remove both dishes from the oven, add the eggplant and okra to the lentil sauce, stir gently to combine.
  12. To serve, scatter over the parsley, add a dollop of coconut yoghurt, drizzle the yoghurt with olive oil, and sprinkle with sumac and cracked black pepper. Serve with grains, mash, or flatbread.

Notes

  • Why not make your homemade vegetable stock from your veggie scraps!
  • You can make this recipe ahead of time and store it in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.

Courses Lunch; Dinner

Cuisine French; Mediterranean

Making This Recipe?

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