Eggplant, okra and tomato stoup
Photo by Tamara West
This is a Creole-inspired soupy stew that I call a stoup. It's a meal in a bowl.
|1 large||Onion, finely chopped|
|2||Capsicums, finely chopped|
|2||Celery stalks, finely chopped|
|3 cloves||Garlic, crushed|
|1 drizzle||Olive oil, to fry|
|1 large||Eggplant, diced|
|2 handfuls||Okra, up to 3 handfuls, diced|
|1 cup||Lentils, soaked|
|1 handful||Coriander, large, stalks chopped for stoup and leaves chopped to serve|
|½ tsp||Cayenne pepper|
|½ tsp||Smoked paprika|
|½ tsp||Freshly ground black pepper|
|4 cups||Chicken stock, you may need 5 cups|
|1||Lemon, zest and juice|
|½ cup||Cooked rice, to serve|
- Add the finely chopped onion, capsicum and celery stalks to a large saucepan with diced eggplant and 2-3 handfuls diced okra and cook until soft.
- Stir in soaked lentils, coriander stalks, tomatoes, bay leaves, cayenne, smoked paprika, freshly ground black pepper and sugar. Add 4-5 cups chicken stock, the lemon zest and juice and simmer until everything is soft and tender.
- To serve, season to taste, add cooked rice and lots of chopped coriander or parsley leaves.
More of Warren's stoup recipes