This is a Creole-inspired soupy stew that I call a stoup. It's a meal in a bowl.
Ingredients
| 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 (Main) |
| 2 handfuls | Okra, up to 3 handfuls, diced (Main) |
| 1 cup | Lentils, soaked (Main) |
| 1 handful | Coriander, large, stalks chopped for stoup and leaves chopped to serve |
| 3 | Tomatoes, diced (Main) |
| 3 | Bay leaves |
| ½ tsp | Cayenne pepper |
| ½ tsp | Smoked paprika |
| ½ tsp | Freshly ground black pepper |
| 1 tsp | Sugar |
| 4 cups | Chicken stock, you may need 5 cups |
| 1 | Lemon, zest and juice |
| ½ cup | Cooked rice, to serve |
Directions
- 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.