Tunnel Stew Escape

Ingredients

• 300 g dried red lentils
• 2 medium aubergines
• 2 onions
• 3 cloves garlic
• 1 piece fresh ginger (3 cm)
• 1 can diced tomatoes (400 g)
• 2 tsp cumin seeds
• 2 tsp turmeric
• 2 tsp garam masala
• 1 tsp chili powder
• 1.2 l vegetable stock
• 2 tbsp sunflower oil
• 4 naan breads
• 150 g Greek yogurt
• 1 bunch coriander
• salt and pepper

Method

1. Rinse the lentils and set aside.
2. Cut the aubergines in half lengthwise, brush with oil, and roast for 25 minutes at 200°C until soft and dark.
3. Finely chop the onions, garlic, and ginger.
4. Heat oil in a large pot, sauté onion, garlic, and ginger for 5 minutes.
5. Add cumin, turmeric, garam masala, and chili powder, fry for 1 minute.
6. Add lentils, diced tomatoes, and stock. Simmer for 30 minutes until the lentils are cooked.
7. Season with salt and pepper.
8. Warm the naan breads according to package instructions.
9. Spoon the lentil stew into a deep bowl. Place the halved aubergines on one side as a tunnel entrance.
10. Lay the naan breads as a path from the 'tunnel' over the stew.
11. Garnish with a generous spoonful of yogurt and coriander.

Serving notes

• Serve with extra coriander for freshness.
• Let everyone grab a naan piece as an 'escape route' from the tunnel.