Vegetable Stew with Eggplant and Red Lentils

Today's Vegetable Stew was inspired by random foods I have in the house.
I love that stews are so versatile, and with a bit of creativity, you can nearly always throw a stew together!

Vegetable Stew with Eggplant and Red Lentils

1 onion, diced
1 red pepper, diced
1 medium eggplant, diced
2 small potatoes, diced
2 cloves garlic, crushed
1 cup brown rice
500g - 1kg red lentils
Water or soup stock to cover
seasonings to taste

In a large pot, heat some olive oil, then add the vegetables and cook, stirring often. Add rice, and continue to cook a few more minutes, stirring occasionally. Add lentils and liquid. Bring to a rapid boil, then simmer for about 40 minutes. Season as you like. Serve with homemade croutons (below).

Croutons

Leftover Challah or bread (mine is whole wheat), cut into squares.
olive oil
seasonings (I used garlic, black pepper, and parsley. you could use basil, or oregano, or lots of herbs)

Toss the challah pieces with a little oil and seasonings. Spread out on a baking pan, and bake them at 425 F for a few minutes (watch them carefully so they don't burn!)

Garnish your stew with croutons and Enjoy!