Eat the Seasons

Lentil Stew with Burnt Aubergine & Tahini

In November I decided to turn vegan (again) and I have found it much easier this time around, after 2 false starts earlier in the year. I know it isn’t for everyone, but lots of you are reducing the amount of meat in your diets, so this month I wanted to share a lovely recipe, which is inspired by a recent visit to Honey & Co – I have tweaked their recipe to include more vegetables, and it is now at the top of my list of vegan favourites. If you would like to try out some more of my vegan dishes then keep your eyes peeled for up and coming Vegan East Dulwich Supper Club events at fifty seven!

Makes 4-6 Portions


For the Stew 

  • 350g Puy Lentils
  • 1 Small Red Onion, peeled & diced
  • 2 Carrots, peeled & thinly sliced
  • 2 Celery Sticks, peeled & sliced
  • 3 Whole Cloves of Garlic, halved
  • 1 Red Pepper, diced
  • 1 Green Pepper, diced
  • 1 Small Bunch of Rosemary & Thyme, tied with some string
  • 1 Bay Leaf
  • 4 tbsp Olive Oil 
  • 1 tbsp Salt
  • Generous Pinch of Black Pepper
  • 1 tbsp Ground Cumin
  • 2 Garlic Cloves, crushed
  1. Place all the ingredients for the stew (apart from the olive oil) together in a saucepan and add 1.5 litres of water.
  2. Bring to a boil, skim any foam that may have come to the top and turn down the heat to minimum.
  3. Add the olive oil and simmer until soft. This will take about 30-40 minutes.
  4. Remove from the heat and season with the salt, pepper, ground cumin & crushed garlic.
  5. Set aside and allow to infuse for about 20-30 minutes before removing the rosemary, thyme & bay leaf.
  6. You can serve the stew straight away or reheat it later. It is delicious as is, but even better with the following:

Burnt Aubergine

  • 2 Aubergine
  • Juice of Half a Lemon
  • Pinch of Salt
  1. Take the aubergines whole and place over a gas flame or under a very hot grill and burn until the skin is charred all over and the flesh is soft. You will need to turn them every few minutes.  You can also do this in a pan with a tiny drop of olive oil if easier.
  2. Once they are soft, remove to a serving plate, slit open and, using a spoon scoop out the soft white flesh, season with lemon juice and a pinch of salt.

Thick Tahini Dip

  • 100g Tahini Paste
  • 1 Clove of Garlic, crushed
  • 1 tbsp of Lemon Juice
  • Pinch of Cumin
  • ¼ tbsp Salt
  • 100ml Water
  1. Mix everything together to form a thick paste.
  2. If it is too thick for your liking, you can add a teaspoon or two of water to dilute.


You can email Suzanne with any comments or questions at