Lentil and Smoky Eggplant Stew

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 medium onion, finely chopped
• 1 celery rib, finely chopped
• 5 garlic cloves, finely chopped
• 1 bay leaf
• 3 cups green Puy lentils (20 ounces), rinsed and picked over
• 1 can (14.5 ounces) chopped tomatoes
• 2 quarts vegetable stock
• 2 medium eggplants (1 1/2 pounds)
• 2 tablespoons harissa
• 1/3 cup chopped parsley
• Salt
• Pepper
• Greek yogurt, chopped walnuts and parsley, small mint leaves and pomegranate molasses, for serving

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