Summertime Lentils: made with eggplant, zucchini, carrots, greens, and fresh herbs
Ingredients
2 cups of lentils, brown or green
4 cups of water
2½ cups of red onion, chopped (1 large onion)
2½ cups peeled and chopped eggplant (1/2 medium eggplant)
1 cup of celery, chopped
2 cups of shredded zucchini or chopped (we used shredded frozen from our garden last year, but fresh is best if you have it)
1 15-oz jar or a pint of canned tomatoes
1 cup shredded carrots
1 cup of chopped peppers
4 cups of chopped kale, swiss chard, or other green
1 cup of garlic scapes, if you don't have these, use same amount of garlic chives or 4 cloves of garlic and ¾ cup of scallions
¼ cup apple cider vinegar (we use Bragg's brand)
¾-1 cup chopped fresh basil
Salt/pepper to taste
Instructions
Add lentils and water to large stock pot and bring to boil. Reduce heat to simmer, and cook until water is absorbed and lentils aren't mushy, about 20 minutes.
While lentils cook, add onions to a large pan and pour in ¼ cup of water. Saute until onions become translucent and begin to caramelize, turning slightly brown (this method uses no oil for sauteing and you still get the same effect).
Add in eggplant, and cook until softened. Add zucchini with eggplant if cubed, or after eggplant has cooked if it's being added shredded, and cook for 1-2 minutes.
Add peppers, carrots, kale, garlic scapes or garlic, and tomatoes. Cook until heated through, and kale has just wilted
Stir into lentils and mix.
When ready to serve, but while mixture is still warm, stir in the fresh basil.
Serve on its own, on top of brown rice, or serve cold on top of a salad
Notes
Packed with antioxidants! Potassium: 735 mg, Vitamin A 94.5%, Vitamin C 97.6%, 10% calcium, 19.5% iron. Nutrition calculated on 10 servings
Nutrition Information
Serving size: 1/10 Calories: 209 Fat: .5 g Carbohydrates: 32 g Sugar: 8.5 g Fiber: 7.7 g Protein: 11 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/summertime-lentils/