Aubergine & lentil stew – 339 Calories


3 Portions

Calories: 339kcal (per portion)

Carbs: 42g | Protein: 18g | Fat: 11g

  • 350g aubergine, diced
  • 150g lentils, dried
  • 150g Leeks, sliced thin
  • 150g tomatoes, medium diced
  • 1 tsp rosemary, chopped
  • 2 clove garlic
  • 10g chipotle in adobo sauce
  • 600ml broth, veg or chicken
  • 2 tbsp oil
To serve
  • Chopped coriander
  • 60g yoghurt, 0% fat

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  1. Heat oil in a medium size pot and fry the aubergine for 2 minutes until lightly browned and softened
  2. Add the leeks and fry for 2 minutes
  3. Add the garlic, rosemary & fry for 30 seconds
  4. Blend the broth with the chipotles and add to the pan
  5. Add the tomatoes & lentils, cover with a lid and simmer gently for 25-30 minutes until lentils are cooked and soft
  6. Season to taste, serve in a bowl and top with a little yoghurt and chopped coriander


  • Serve on its own, with rice or bread

About Ismaeel Razavi

A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.

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