Ingredients (15)⌄
2 tablespoons Olive Oil
2 small cut into chunks Carrots
2 small stalks Celery
1 medium finely diced Onion
6 medium cloves sliced Garlic
12 ounces (340g) Brown Lentils
2 Bay Leaves
4 cups Water
Pinch Salt
2 teaspoons (10ml) Apple Cider Vinegar
Pinch Pepper
2 large Egg Plants
4 sprigs Rosemary
1/4 cup Pine nuts
2 tablespoons Parsley
Roasted Eggplant With Tahini, Pine Nuts, and Lentils
Bring to a simmer, cover with the lid partially ajar, and cook until lentils are tender, about 30 minutes. (Top up with water if lentils are at any point not fully submerged.) Remove lid, stir in vinegar, and reduce until lentils are moist but not soupy.