Lentils & Eggplant Stew in Mint & Sumac – Canadian Lentils Recipe Revelation Challenge

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I almost forgot that I had registered for 2 categories in Canadian Lentils Recipe Revelation Challenge. One was for the appetizers where I created the Lentils and Kale Vegan Sausages and the other category was Main.

I created this flavorful and bold stew mixing the flavors of whole black lentils and meaty eggplants. The addition of mint and sumac added a nice middle eastern touch to it with cinnamon, star anise and bay leaf going on. It was the best stew ever! Believe me! You have to try it to actually believe me. A wholesome hearty stew which can be eaten for lunch or dinner and can be packed for lunch. A stew which can be eaten as is or with pita, naan or rice on the side.

A stew that is packed with goodness of fiber and high protein from lentils. Lentils also promote heart health, stabilize the blood sugar, lower the bad cholesterol and promote weight loss. The eggplants add anti-oxidants, reduce bad cholesterol, help in maintaining the diabetes, low in carbohydrates, promotes heart health and prevents blood clots due to the presence of Vitamin K.

Therefore this recipe is perfect for people who are diabetic, have high cholesterol, struggling with weight loss and are advised to watch out for their heart health.

Lentils and Eggplant Stew in Mint & Sumac

  • Servings: 4
  • Difficulty: easy
  • Print

Serves – 4

Kitchen Equipments Required – Chopping board, knife, Sauce pan with lid, stirring spoon


Black Lentils – ½ cup dry

Eggplants – 1&1/2 cups, chopped in 1 inch cubes

Garlic – 1 tbsp, freshly grated

Mint – 1 tbsp fresh or ½ tsp dry

Onions – ½ cup thinly sliced

Tomato – 1 medium, chopped fine

Bell peppers, red – 1&1/2 tbsp

Oil – ½ tbsp

Bay leaf – 1 small

Star Anise – 1

Cinnamon Stick – a small piece

Sumac – ½ tsp

Cumin powder – 1 tsp

Red chili powder – ¼ tsp​

Salt to taste

Water – 4 cups


1. Wash and soak the lentils in clean water for 10-15 minutes.

2. Meanwhile, take the sauce pan. Heat oil in it. Lower the flame and add bay leaf, star anise and cinnamon stick to it. Sauté for a few seconds till it becomes aromatic.

3. Add the grated garlic, sliced onions and red bell peppers to it and sauté till it turns slightly golden.

4. Add mint, chopped eggplants and tomatoes to the pan now. Sauté for good 4-5 minutes on medium flame, till the tomatoes and eggplants look soft.

5. Drain the water from the lentils. Add the soaked lentils to the pan along with cumin powder, red chili powder, salt and sumac. Give it a good stir with the spoon. Add 4 cups of water to the pan. Stir again. Cover with lid and let cook on medium to lower flame for about 35-40 minutes, while stirring occasionally. Adjust water if required.

6. The stew is ready to be served.

Special Notes

1. This stew can be made in a Pressure cooker.
2. You can also make this stew in slow cooker
3. You may make a big batch and freeze it well in single portions for your meal requirements.
4. You may eat it as is, serve with Pita, Naan or Rice.
5. An excellent dish for diabetics, people with high cholesterol and weight watchers.

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  1. I finally tried this recipe! And in looking for sumac, I discovered a great new (to me) international market. The stew was flavorful and comforting at the end of a busy day, and mild enough for my toddler to enjoy. Thank you!

      1. its a difficult diet as there are such wide restrictions. One has to use garlic infused oil instead of garlic, no onions, only the green bits from spring onions, certain veg, not other types of fruits etc. veg wise we are allowed aubergine, bamboo shoots, beansprouts, bok choy, i think that is pak choi, not sure, butternut squash,c arrot, celery, courgette, chilli, chive, green beans, lettuce, olive, parsip, pepper, plantain pumpkin, spinach, potatoes, sweet potatoes, sweetcorn and tomatoe. x

      1. Sonal, I can’t find sumac anywhere! I looked online and found a suggestion for lemon zest and salt as a substitute….another site said it sort of does the same thing tamarind does. What do you think?

        1. Melissa, sumac is a wild berry common to middle eastern cuisine. It is available in either international stores or Mid East stores. The substitutes sound perfectly alright since sumac is tart. Use of lemon juice & zest and tamarind sounds good. But if you use either of these, add them when the lentils are cooked or else they will hinder in the thorough cooking of lentils. So add them towards the end and stir.