Spicy lentil and eggplant stew | Recipe | Kitchen Stories

Ingredients

• 1 cup green lentils
• 3 tbsp olive oil
• 3 cloves garlic
• 1 onion
• 1 tbsp thyme
• 2 eggplants
• 7 oz cherry tomatoes
• 2 cups vegetable broth
• 0.5 cup dry white wine
• 1 tbsp harissa
• 0.5 preserved lemon
• 2 cups water
• salt
• pepper
• yogurt (for serving)
• cilantro (for serving)