Perhaps this is not the most presentable dish in terms of serving, but it is healthy, hearty, budget and home-like cozy. After all, lentils are a storehouse of useful substances, and in autumn our body especially needs support.
Take the spices you like.
I have the following composition:
1/2 tsp salt
1/2 tsp smoked paprika
1/8 tsp nutmeg
1/4 tsp coriander
1/2 tsp black pepper
1/2 tsp garlic powder
Rub the chicken fillet with this spice mixture and refrigerate for 1 hour.You can take any part of the broiler chicken you like. For instance,
drumsticks, or breast fillets. I took the thigh fillet.
Cut onions and carrots into small cubes.
Peel the eggplant and also cut into small cubes.
Heat the oil in a cast iron skillet. Sear the chicken pieces quickly on both sides. You don't need to cook it, you just need a golden brown crust. Remove the chicken from the pan onto a plate and set aside for now.
In the same skillet, fry the onions and carrots. As soon as they start browning, add the eggplant and fry everything together for about 5-8 minutes. Add dry lentils to vegetables and stir.I have a variety of lentils - marble. It tastes like green, only smaller. So if you don’t find marbled lentils, feel free to cook from ordinary green lentils.
Dissolve the tomato paste in water, pour into a pan, add salt and sugar (remember that the chicken was also marinated with salt, do not overdo it).
Return the browned chicken to the skillet. Bring to a boil, reduce heat, and cook over medium heat for about 45 minutes, until lentils are soft and all liquid has been absorbed. Add water if necessary.