Lentils with eggplant and a hint of pomegranate


This is a hearty, wholesome dish that is perfect for the colder season now upon us. Very easy to make and requiring just a few ingredients, it is a delicious treat served with bread or Ralurabic rice.

Ingredients (serves 4)
- 1 medium eggplant, diced
- 1/2 cup green lentils, picked and rinsed
- 1 onion, sliced
- 1 bay leaf
- 1 Tablespoon pomegranate molasses, or more, to taste
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon canola oil
- salt and pepper, to taste

Place the eggplant in an oven proof dish, toss with the extra virgin olive oil and roast at 400 F until tender and some edges start to brown, stirring a couple of times during cooking time. 
Cover the lentils with plenty of water, add the bay leaf and boil for 15 - 20 minutes, or until tender. Drain and reserve.
Heat the canola oil and sauté the onions until golden, add the lentils and eggplants, season with salt and pepper and cook for a couple of minutes, until heated through. Add the pomegranate molasses, taste and adjust seasonings. Enjoy!




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