What you'll be getting:

Roasted Eggplant and Lentils with Quinoa

Per Serving

1/3 c French lentils (with nutritional yeast, fines herbes, salt, and pepper added) 

1/4 c quinoa  (with nutritional yeast,  salt, and pepper added) 

140 g veggies (eggplant, carrots, onions tossed in  lemon juice, nutritional yeast, fines herbes, salt, and pepper)

2 oz seasoning sauce  (avocado oil, lemon juice, nutritional yeast, fines herbes, salt, and pepper)

Equipment needed:  oven safe pan with a lid, pot with a lid, and lined sheet pan

Preheat oven to 425

While you are waiting for your oven to heat up, place the lentils and 2/3 c of water (per serving) into a pot with a tight-fitting lid. 

Start boiling the lentils on high heat. 

Next, place the veggies on a sheet pan.

When your oven reaches 425, place the sheet pan and the quinoa into the oven. 

Place the quinoa in an oven safe pan and add 1/2 c (per serving) of water to it. 

Set a timer for 20 minutes. 

When the lentils begin to boil, cover with the lid and lower the temperature to low heat (between 1 and 2) and simmer until the timer for the veggies goes off. Don't lift the lid throughout the cooking process, as you want to steam the lentils. 

When the timer goes off, pull the veggies and quinoa from the oven. Set aside to let them cool a bit. 

When the 5-minute timer is up, remove the lid from the lentils and add the seasoning sauce. Simmer just until the liquid has evaporated (roughly a minute).

Next, add the veggies to the lentils. 

Keep the lentils on the stove top and set a timer for 5 minutes. 

Plate the quinoa and top with the lentils and veggies. From start to finish this dinner takes less than 30 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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