Lentils with Broiled Eggplant (Gluten Free)

Hi. Hello. Hey there. 

So I made this third dish from the Plenty cookbook. It turned out pretty rad. When I plated it I thought to myself, Oh, Hello vegetarian bistro looking entree. 

This dish just looks so beautiful on the plate. And was full of different textures and color. It is all around a pretty fantastic dish. And I am sorry I got slightly impatient and didn't roast the vegetables in the oven with a smidgen of brown sugar like the original recipe states. I am sure that would have added some depth of flavor but I am still happy with how my version turned out. 

Have you ever made lentils? Do you even know what they are? Well, let me tell you a little bit...

Lentils are one of the oldest kinds of foods. They have been around since the Neolithic era. 

Totally rad right? 

The even come in different colors. They are packed with protein and are an excellent source of fiber and iron. Are you low on iron? I suggest adding lentils to your diet. There are a million ways to prepare them and they are naturally gluten free. 

Try making some lentils and using them as the "meat" of tacos or mixing them up with some rice and making a risotto. Lentils are also perfect for soups. 

No matter way you outta add some lentils to your life!

Lentils w/ Broiled Eggplant (Gluten Free)

Adapted from "Plenty"
2 medium eggplants
2 Tbls red wine vinegar
salt and pepper
2 cloves of garlic, crushed
1 cup small dark lentils
3 carrots, peeled
2 stalks celery
1 bay leaf
3 fresh sprigs of thyme
1/2 white onion
3 Tbls olive oil
12 yellow cherry tomatoes
2 Tbls Greek yogurt
1 Tbls chopped parsley
1 Tbls chopped cilantro

Cook the eggplants: Pierce the eggplants with a sharp knife in a few places. BE SURE TO DO THIS. Or you may have eggplant explosion. Take a foil-lined baking sheet and place eggplants under a heated broiler for approximately 1 hour. You should turn the eggplant a few times during this time. The eggplants will deflate and the skin will burn and break.

Remove eggplants from the heat. Cut a slit down the center of the eggplants and scoop the flesh out from the skin into a colander. Let the eggplant drain of excess water for about 15 minutes. Place the eggplant into a small bowl and season with lots of salt and pepper, crushed garlic and a splash of vinegar. Taste and adjust seasoning as necessary.

While the eggplants are broiling, take the lentils and rinse in cold water. Place lentils in a saucepan with one carrot and half a celery stalk cut into large chunks. Add the bay leaf, thyme sprigs, half onion and then cover with and inch or so of water. Bring to a boil and then reduce the heat to a simmer. Cook lentils for approximately 25 minutes, or until the lentils are just tender.

Drain the lentils into a mesh sieve. Remove and discard the vegetables, thyme and bay leaf. Transfer the lentils into a bowl and add the rest of the vinegar, 2 Tbls of olive oil and season with salt and pepper. Taste to adjust seasoning as necessary. Set aside.

Cut the remaining carrot and celery into small bite-sized chunks and quarter the tomatoes. Take about a tablespoon of olive oil into a saute pan and heat the vegetables over medium heat, stirring occasionally. Cook the vegetables until they are tender but still firm.

Add the cooked lentils to the vegetables and warm in the saute pan for about 1 minute. Remove the pan from the heat and stir in the chopped parsley and cilantro. Taste the lentils and salt and pepper if necessary.

Spoon the lentil mixture onto a plate and top with some eggplant and a dollop of yogurt. You can also finish with a drizzle of olive oil.