Ingredients
- ♡ 2 Tbls Extra Virgin Olive Oil
- ♡ 1 Onion - chopped
- ♡ 2 Eggplants – chopped
- ♡ 1 Tsp dried sage
- ♡ 2 Tsp ground cumin
- ♡ 1 Clove garlic - crushed
- ♡ 1 Can diced tomatoes (400g)
- ♡ 1 Tub tomato paste (140g)
- ♡ 2 Cups whole red lentils – soaked overnight
- ♡ Serve with grilled zucchini and steamed rice
Instructions
- ♥ In a large casserole dish add: oil, onions and eggplant. Stir fry until eggplant is golden.
- ♥ Add sage, cumin and garlic, stir fry until aromatic, add tomatoes and tomato paste, stir to combine.
- ♥ Rinse and drain lentils and add to the casserole with 3 cups water. Reduce heat and simmer 30 – 40 minutes or until lentils are tender. Add more water when necessary. Eggplant will dissolve thicken the sauce and giving it a nice flavor.
- ♥ Season to taste with salt and pepper and serve with grilled zucchini and rice.
- ♥ The flavour of this dish improves overnight and it freezes well.
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