Warm Greek-Style Mediterranean Lentils with Roasted Eggplant and Zucchini
This warm Mediterranean lentil dish is a hearty and nutritious blend of lentils, roasted eggplant, and zucchini, seasoned with aromatic herbs. The combination of textures and flavors creates a satisfying and healthy meal that is both filling and delicious.
Ingredients
- 1 cup green or brown lentils rinsed and drained
- 1 medium eggplant diced
- 2 medium zucchinis diced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 cups vegetable broth or water
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Vegetables: Spread the diced eggplant and zucchini on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with oregano, salt, and pepper. Toss to coat and roast for 25-30 minutes, or until tender and golden brown.
- Cook the Lentils: In a medium pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Add the minced garlic and sauté for another minute.
- Add Lentils and Liquid: Stir in the lentils and vegetable broth or water. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until the lentils are tender.
- Combine and Serve: Once the lentils are cooked, add the roasted vegetables to the pot. Stir in the lemon juice and adjust seasoning if needed. Garnish with fresh parsley before serving.
Notes
- Fat: 10g
- Protein: 12g
- Carbohydrates: 40g