My latest obsession: nightshade veggies & lentils. It warms me up when it’s cold and the combo is perfection! I created this recipe based on 2 of my favorites and decided to combine them. The eggplant, tomato & onion combo is so delicious and the lentils are a great winter staple. This recipe can be used as a main dish or a side dish. *nightshade vegetables: eggplant, tomatoes, potatoes & peppers
Make lentils according to package
In a saucepan, use 2 tablespoons evoo until pan is hot
Sauté eggplant for about 5 minutes on medium heat. Cover
Once eggplant starts to soften, add in tomato, onion & 2 tablespoons parsley. Cover for 3-5 minutes
Add remaining evoo, apple cider vinegar, garlic & onion powder, salt & pepper
Add in lentils and stir
Use remaining parsley on top when serving
Ingredients
Directions
Make lentils according to package
In a saucepan, use 2 tablespoons evoo until pan is hot
Sauté eggplant for about 5 minutes on medium heat. Cover
Once eggplant starts to soften, add in tomato, onion & 2 tablespoons parsley. Cover for 3-5 minutes
Add remaining evoo, apple cider vinegar, garlic & onion powder, salt & pepper
Add in lentils and stir
Use remaining parsley on top when serving