This is another recipe of Theya's, adapted from Isa Chandra Moskowitz, and it is amazing. Great texture, great heat, perfect winter dinner.
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Ingredients:
One diced onion
One diced red pepper
3 cloves minced garlic
1 peeled, cubed eggplant
2 minced dates
1 cup pink lentils
1 can diced tomatoes
4 cups veggie broth
2 TB unsweetened cocoa powder
1 TB chili powder
2 tsp ea cumin, coriander, oregano
1 tsp salt
1/2 tsp cinnamon
Coconut oil or olive oil
1. Sautee the onion and red pepper in oil until translucent, then add garlic, sautee for one more minute, and add spices (except cocoa) and salt.
2. Add 1/2 cup of broth and cocoa powder, cook a minute to dissolve.
3. Add lentils, remaining broth, eggplant and dates. Bring to a boil, reduce heat, cover, and simmer for about 40 minutes. Garnish with greek yogurt.
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Ingredients:
One diced onion
One diced red pepper
3 cloves minced garlic
1 peeled, cubed eggplant
2 minced dates
1 cup pink lentils
1 can diced tomatoes
4 cups veggie broth
2 TB unsweetened cocoa powder
1 TB chili powder
2 tsp ea cumin, coriander, oregano
1 tsp salt
1/2 tsp cinnamon
Coconut oil or olive oil
1. Sautee the onion and red pepper in oil until translucent, then add garlic, sautee for one more minute, and add spices (except cocoa) and salt.
2. Add 1/2 cup of broth and cocoa powder, cook a minute to dissolve.
3. Add lentils, remaining broth, eggplant and dates. Bring to a boil, reduce heat, cover, and simmer for about 40 minutes. Garnish with greek yogurt.
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