Lentils are perfect for a busy schedule, because unlike beans they need no pre-soaking and cook more quickly. They have an earthy satisfying taste and are among one of the most nutritious foods. One cup of cooked lentils has 18 grams of protein and about a gram of fat. They also provide significant amounts of important vitamins and minerals like iron, thiamine and potassium. Lentils are loaded with dietary fiber which my reduce the risk of cancer, and heart disease. Organic beans and lentils available thru the Co-Op.... check prices
Serves 6
Oven: Pre-heat 450 degrees F.
Ingredients
1 eggplant 1-1/4 pound, unpeeled, quartered lenghwise
4 large plum tomatoes, quartered lengthwise
1 large onion, cut into 8 wedges
1/2 large green bell pepper, quartered, and seeded
4 large garlic cloves, peeled
2 T olive oil
5 c. water (or more)
1/1/4 cups dried lentils
4 teaspoons ground cumin
1/2 c. plain nonfat yogurt (for topping)
Directions
Preheat oven 450 degrees F.
Arrange the eggplant, tomatoes, onion, bell pepper and garlic on a baking sheet. Drizzle with olive oil.
Roast vegetable 20 minutes. Turn vegetables over and roast until tender and brown around edges, stirring occasionally about 20 minutes longer. Cool slightly (do not clean baking sheet).
Scoop eggplant pulp from peel into a food processor; discard peel. Add onion and garlic to processor and puree until smooth. Transfer eggplant mixture to a large saucepan.
Coarsely chop tomatoes and bell pepper into a small bowl
Add 1 cup water to baking sheet; stir to scrape up any browned bits. Add to saucepan with the eggplant mixture. Add 4 cups water, lentils and cumin, bring to a boil. Reduce heat, cover and simmer until lentils are almost tender, about 30 minutes.
Mix in all but 1/4 cup tomato and bell pepper mixture. Simmer uncovered until lentils are very tender, thinning with more water if soup is to thick, about 10 minutes longer. Season with salt and pepper.
To Serve:
Ladle soup into bowls. Drizzle large spoonful of yogurt over each. Top with remaining 1/4 cup tomato and bell pepper mixture and serve
Recipe from Bon Appetite, March 1999
Serves 6
Oven: Pre-heat 450 degrees F.
Ingredients
1 eggplant 1-1/4 pound, unpeeled, quartered lenghwise
4 large plum tomatoes, quartered lengthwise
1 large onion, cut into 8 wedges
1/2 large green bell pepper, quartered, and seeded
4 large garlic cloves, peeled
2 T olive oil
5 c. water (or more)
1/1/4 cups dried lentils
4 teaspoons ground cumin
1/2 c. plain nonfat yogurt (for topping)
Directions
Preheat oven 450 degrees F.
Arrange the eggplant, tomatoes, onion, bell pepper and garlic on a baking sheet. Drizzle with olive oil.
Roast vegetable 20 minutes. Turn vegetables over and roast until tender and brown around edges, stirring occasionally about 20 minutes longer. Cool slightly (do not clean baking sheet).
Scoop eggplant pulp from peel into a food processor; discard peel. Add onion and garlic to processor and puree until smooth. Transfer eggplant mixture to a large saucepan.
Coarsely chop tomatoes and bell pepper into a small bowl
Add 1 cup water to baking sheet; stir to scrape up any browned bits. Add to saucepan with the eggplant mixture. Add 4 cups water, lentils and cumin, bring to a boil. Reduce heat, cover and simmer until lentils are almost tender, about 30 minutes.
Mix in all but 1/4 cup tomato and bell pepper mixture. Simmer uncovered until lentils are very tender, thinning with more water if soup is to thick, about 10 minutes longer. Season with salt and pepper.
To Serve:
Ladle soup into bowls. Drizzle large spoonful of yogurt over each. Top with remaining 1/4 cup tomato and bell pepper mixture and serve
Recipe from Bon Appetite, March 1999
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