I made this a few weeks ago and liked it so much I recreated the recipe for my blog. Zucchini, Eggplant & Lentils in Coconut Milk Ingredients: 1 c red lentils 2 c vegetable broth 1 large zucchini, cut into bite sized pieces 2 small eggplant, cut into bite sized pieces 1 large tomato, diced 1 small onion, diced 2 cloves garlic, minced 1/2 can coconut milk 1 tsp turmeric 1/4 tsp salt fresh ground pepper to taste Directions: Cook lentils in 2 cups of vegetable broth (about 20 minutes) In the meantime, saute onion until softened (about 3 – 4 minutes). Add garlic and saute 2 minutes. Add in zucchini & turmeric, saute another 3 – 4 minutes and then add in eggplant and saute another 4 minutes. Add in tomato, coconut milk.and drained lentils into pan and let simmer until heated ( 2 – 3 minutes). I served mine over brown rice and with a salad. (theempoweredplate)
Posted on: Sun, 14 Sep 2014 19:03:10 +0000
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