Skillet Eggplant and Lentils

Name: Skillet Eggplant and Lentils
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Almond Parmesan,” see below; 0 teaspoons hot smoked paprika or cayenne pepper, optional; 425 grams lentils, rinsed (or 1 1/2 cups cooked lentils); 1 teaspoon dried basil; 510 grams large eggplant (about cut into quarters lengthwise and sliced into 1/4-inch wedges; 237 milliliters fresh basil, minced; 4 cloves garlic, minced; 4 servings ground black pepper, to taste; 1 large onion, chopped; 2 teaspoons oregano; 1 teaspoons thyme; 237 milliliters tomato puree or crushed tomatoes; 59 milliliters water; 79 milliliters unsweetened non-dairy yogurt (if yogurt isnt available, try 1/4 cup unsweetened soymilk mixed with 1 tsp. lemon juice)

You can never have too many main course recipes, so give Skillet Eggplant and Lentils a try. This recipe makes 4 servings with 386 calories, 20g of protein, and 16g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up water, cayenne pepper, oregano, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Add a small pinch of baking soda to speed up browning.

Ingredients you will need

Baking Soda

Add the garlic and cook for another minute.

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Garlic

Add the eggplant, water, and herbs and stir well to coat the eggplant with the seasonings. Cover tightly and cook until the eggplant begins to soften, about 6 minutes, stirring frequently.

Ingredients you will need

Seasoning

Eggplant

Herbs

Water

Add all remaining ingredients EXCEPT the fresh basil and Almond Parmesan. Cover and cook for 10-15 minutes, until eggplant is tender and sauce has thickened. Season to taste with salt, add fresh basil, and serve over pasta or brown rice or other whole grain. Top with Almond Parmesan, if desired. To make Almond Parmesan, process 1/4 cup nutritional yeast and 1/3 cup whole raw almonds in a blender or food processor until crumbly. Store in refrigerator.

Ingredients you will need

Nutritional Yeast