The reason that I decided to cook with lentils for this recipe is that Lentils are a great source of nutrients for vegetarians and vegans alike. Sauté for about 5 minutes. Once lentils are finished cooking add in the tomatoes, cumin chili powder, and bring to a simmer. Honestly, if there weren’t lentils, this dish tastes a lot like a traditional Indian eggplant curry called Baingan Bharta which is made with minced and charred eggplant. They can charm even the vegan skeptics into reaching for another. She made the tastiest moussaka for us on a wonderful holiday for my father’s 60th birthday in Greece a few years ago. Rinse the eggplant and pat dry. Top with the remaining eggplant, lentils and vegetable mixture. When the oil is hot, add the eggplant. Add the onion and continue to sauté for about 5 minutes more, until the eggplant begins to brown and the onion is soft and translucent.

Eggplant and Lentil Moussaka My stepmother, Wendy, is a fabulous cook who has a knack for producing incredible food — from wherever, using whatever, in what seems like minutes! BAKE for 35 minutes, then remove from the oven and allow to stand for at least 10 minutes to firm up a bit before cutting into pieces and serving. I’ve made it with tempeh, with mushrooms with red lentils and now with eggplant. Step 2 Add lentils, water, salt, and bay leaves to pan; bring to a boil. I'd say they're pretty much the best way to unwind this Friday night. I also decided to roast some fresh eggplant for this, which I think really added to … Place lentils in the serving bowl and pour a tablespoon of the dressing onto the warm lentils and stir gently to combine.

Eggplant and lentils are both somewhere towards the top end of my favourite foods list. Season with salt and pepper and let simmer for an additional 3-4 minutes. 2016 is officially the year of the pulse, as designated by the United Nations. I call this, Spicy lentil curry with roasted eggplant. Add roasted eggplant, onions and garlic, coconut milk, salt, and soy sauce to blender, or use immersion blender, and puree for 2-3 minutes. REPEAT the layers of eggplant slices, lentil sauce, and cheese sauce. This cream sauce should be completely pureed. To assemble, spoon the lentil and tomato mixture into a medium casserole dish, and top with the second clove of crushed garlic. Brush the eggplant and red onion with olive oil and sprinkle with salt. I don’t think I’ve often eaten them at the same time though, and I’m glad to report that situation is now over. Simmered all day on the stove and served over pasta (or polenta), it’s always a crowd favorite. TOP with half the eggplant slices, then layer with half the lentil sauce, and half the cheese sauce. And really, it might be the most perfect comfort food. A lovely vegan burger where the patty is made in the Vitamix, showing the even consistency of the lentils and eggplant. Add roasted eggplant, onions and garlic, coconut milk, salt, and soy sauce to blender, or use immersion blender, and puree for 2-3 minutes. Cover with half of the lentils and half of the remaining vegetable mixture. Stir in tomato, turmeric, ginger, garlic, and eggplant; sauté 7 minutes or until eggplant is tender. There were so many things I liked about this recipe. While the lentils cook, coat the bottom of a large pot with the olive oil and place it over medium heat. Full of flavour with a perfect meaty texture. When the lentils are done, drain and pick out onion and garlic pieces and discard. It was savory, slightly spicy, and so good with fresh cilantro and lime juice on top. Drizzle the rest of the olive oil over the stew, add one cup of water, and cover to cook. Pour in the eggplant cream sauce and the carrots. Eggplant and Lentil Vegan Meatballs are on the blog! Carrot, celery and onion are used to flavor a stock for the lentils, which are then blended up together, not wasting anything. Turn your grill on to medium-high heat. I clearly have a thing for bolognese. This cream sauce should be completely pureed. Once lentils are finished cooking add in the tomatoes, cumin chili powder, and bring to a simmer. Pour in the eggplant cream sauce and the carrots.