Indie Ogden recipe: Lentils with broiled eggplant

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I am always excited to try a new recipes but with a new baby I haven’t had time to spend hours experimenting in the kitchen. With a newborn and a 5-year-old I need recipes I can not only  cook and prep with one hand but that are quick and easy and on top of that I need recipes  that are packed full of protein and nutrients.

“Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentils have to offer. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein—all with virtually no fat. The calorie cost of all this nutrition? Just 230 calories for a whole cup of cooked lentils. This tiny nutritional giant fills you up—not out.” –http://www.whfoods.com

This recipe is not only easy, it’s delicious and it is pretty much the only way I can get my daughter to eat eggplant. Eggplant has a  lot of great  benefits including fiber, potassium and minerals.

Ingredients:
2 medium eggplants ( I used just 1 since I was making dinner for 2)
3 tbsp garam masal
salt and black pepper
1 cup  lentils , rinsed- any lentils work!
2.5-3  cups  low sodium organic chicken broth or water
3 small carrots, peeled
1 sweet potato
1 bulb of garlic
2 hand fulls of spinach
2 tbsp crème fraîche (or natural yogurt or sour cream, if you prefer)

Directions:
Chop carrots and sweet potato into chunks. toss with olive oil and salt. place on a cookie sheet with bulb of garlic wrapped in foil with olive oil) Cook at 350 until tender and edges are crisp ( around 30-40 minutes)

Cook lentils on stove with broth, bay leaf,  and a pinch of salt. When almost done add garam masal and more salt  to taste.

Eggplant: Cook on gas stove top by putting eggplant directly  on flame for 15 minutes or so or  until skin is crispy and charred and the insides feel squishy. You can also cook in a broiler  for an hour but be sure to pierce it or it may explode!

Scoop out  eggplant innards and put in a colander to strain over a bowl for 10 minutes. season with salt and pepper. I like to puree it in the food processor as well with some garlic.

Toss lentils with veggies,  roasted garlic and spinach. let the lentils sit until spinach is wilted.  You can either top lentils with eggplant or mix it right in. Add a spoonful  dairy of choice on top, enjoy!

 

Mikaela is a transplant from Portland, fell in love with Ogden her first day in town and created Indie Ogden the next week. She enjoys outdoor adventures with her husband, 2 kiddos and fur baby and making a mess crafting. You can find her at a local cafe or cycling around town with her family.