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
Nightshade & Lentil Hash
Author: Tracey Lemle
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- ½ cup lentils
- 1 small eggplant, diced
- 2 small tomatoes, diced
- ½ yellow onion, diced
- 4 tablespoons parsley, chopped
- 2 tablespoons apple cider vinegar
- 4 tablespoons evoo
- Garlic powder to taste
- Onion powder to taste
- Salt & pepper to taste
Instructions
- 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