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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe is a mixture of a few lentil recipes I have found (i.e. lentil soup, lentil stew, eggplant and lentil curry). It is a hearty meal and nutritious. Ingredients:
1 onion, chopped |
1 eggplant, pealed, cubed, soaked in salt water, rinsed |
1 zucchini, cubed |
1 yellow squash, cubed |
4 garlic cloves |
2 -3 teaspoons curry powder |
1 teaspoon crushed bay leaf |
1 (28 ounce) can diced tomatoes, with juice |
1 1/2 cups vegetable broth |
1 1/2 cups lentils |
salt and pepper |
Directions:
1. 1) Saute onion, eggplant, zucchini, and squash in a pot, using a small amount of water, for a few minutes.
2. 2) Add curry powder, garlic and bay leaves.
3. 3) Add tomatoes, broth and lentils. Bring to boil, reduce heat, and cook about 30 minutes (or until lentils are cooked).
4. 4) Salt and pepper to taste.
5. 5) Serve and Enjoy.
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