Eggplant and Lentil Stew - Badhinjan wa ‘Adas

posted on: Aug 18, 2026

By: Habeeb Salloum/Arab America Contributing Writer

Some lovers of lentil foods even wrote poetry about their beloved pulse.  In the following poem ‘Song to the Lentil’ – Roy Blount, Jr. writes:

If we are good basic people, then one can assume in us
An affinity for the leguminous.
And there is no more fundamental
Legume than the lentil….

Lens derives from lentil–due

To the flat/round shape. It is true
The lentil’s opaque, but then who
Wants soup that he can look down through?

6 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, crushed

1 small hot pepper, seeded and finely chopped

1 medium eggplant (about 1 pound), peeled and cut into 1-inch cubes

2 tablespoons grated fresh ginger

1/2 cup finely chopped fresh coriander leaves

4 medium tomatoes, finely chopped

6 cups water

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon cumin

1 cup lentils, rinsed

            Heat oil in a frying pan, then stir-fry onion, garlic, hot pepper, eggplant and ginger over medium heat for 3 minutes, adding more oil if necessary.  Stir in coriander leaves and tomatoes, then stir-fry for a further 5 minutes.  Stir in remaining ingredients then bring to boil.  Cover and cook over medium heat for 50 minutes or until the lentils are well-cooked, stirring a number of times and adding more water if necessary, then serve hot or cold.

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