Serves four
Ingredients: (preferably organic)
- 2 cups lentils, cooked
- 2 zucchini, diced
- 1 eggplant, diced
- a splash of olive oil
- a dash of pink Himalayan salt
- black pepper, to taste
- sun-dried cherry tomatoes
- basil, for garnish
Directions:
01. Pre-heat the oven to 200 degrees and place the diced zucchini & eggplant on a parchment paper lined baking sheet. Sprinkle with olive oil and pink salt and roast for 30 minutes.
02. When the veggies are done, mix them into the lentils while still warm, add the sun-dried cherry tomatoes and add more olive oil, pink salt and pepper to taste. Garnish with basil and enjoy as a light lunch or dinner.
