Eggplant, okra and tomato stoup

Tamara West

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

1. 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.
2. 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.
3. To serve, season to taste, add cooked rice and lots of chopped coriander or parsley leaves.

More of Warren's stoup recipes

• Mulligatawny stoup
• Red beans, ham and rice stoup
• Chicken and mushroom stoup