What you'll be getting:

Roasted Eggplant and Carrots with Lentils

Per Serving

150 g vegetables (eggplant, carrots, acorn squash, kale, onions)

200 g brown rice with chanterelle mushrooms

36 g lentils 

100 g mushroom broth

1 T lemon sauce

carrot top sprig

(veggies are pre-seasoned with lemon juice, salt, pepper, oil, sage, rosemary, thyme and nutritional yeast)

Equipment needed: sheet pan with silat. Pan with a lid for lentils.

Pre-heat oven to 400. 

Put your pan on the stove and put your lentils and broth in it. Lentils will double in size, so make sure your pan is large enough. 

Bring broth up to a boil, then cover and reduce heat. You want to make sure it is also covered, the steam helps cook them more evenly. 

I had the burner on high to bring to a boil, then lowered it to a "3" after covering.

While you are waiting for your lentils to boil, put the veggies on a sheet pan and place in the oven. 

The rice is fully cooked. You can warm in microwave, containers are microwavable, or warm in a dish along side the veggies. Add a little water if you warm in the oven so that it doesn't dry out. 

When timer goes off for the veggies, pull and check on lentils. If they are soft, add veggies to the pan to incorporate everything together. They should not be so soft that they are falling apart, but not so firm that they are crunchy. 

Set the timer for 20 minutes once you have covered the lentils. 

Stir together lentils and veggies and cover pan, set timer for an additional 5 minutes. 

When the rice is warm, plate and then top with lentils. Drizzle the lemon sauce on top of everything and garnish with the carrot tops. 

From start to finish this meal took 25 minutes. Enjoy. 

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

 541-360-2630