October 19, 2014

lentils with eggplant

These lentils make a delicious vegetarian main course or a nice side for the meat of your choice.  We enjoyed it with a homemade loaf of crusty Italian bread!

Servings 4-6 as a side dish
Total Time 55 minutes

  • 1/4 cup olive oil
  • 1 large eggplant (10 ounces-1 pound), cut into 1/4 inch cubes
  • 1/2 large red onion, finely diced
  • 1/4 teaspoon cumin
  • course salt
  • freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 cup lentils
  • 1 1/2 cups vegetable broth
  • 2 tablespoons chopped parsley
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil, for drizzling 


In a large skillet, over medium-high heat, add 2 tablespoons olive oil.  Add the eggplant and cook, stirring constantly, for 5 minutes or until tender.

Add the onion and cumin, cooking for an additional 2-3 minutes,until the onion has softened.  Place the mixture in a bowl and season well with salt and pepper.

Heat 2 tablespoons of olive oil in the skillet, over medium-high heat.  Add the garlic and cook for 1 minute.  Add the lentils and stock, bring to a boil, then cover with a tilted lid.  Cook, while stirring regularly, for 30 minutes (check the package for cooking time... some varieties will vary) or until the liquid has evaporated and the lentils are tender.

Add the lentils to the bowl with the eggplant and stir in the parsley and vinegar.

Season well with salt and pepper, drizzle with the olive oil, and serve warm.  Enjoy!!!

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