These smashed lentils are similar to hummus however heartier with a chunky however creamy texture and can be used in endless ways, as a dip, spread, sauce, topping, etc. It’ll add that greater pizazz to many of your preferred dishes; strive a few dollops over rice or swirled in a bowl of soup. In this case, serve the grilled veggies on a mattress of mashed lentils, add a slice of pita bread, and you’d be proper to go. Enjoy!
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| Lentils With Herbs and Grilled Veggies |
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INGREDIENTS
- 2 cups cooked darkish lentils
- 1 medium aubergine
- 2 medium carrot
- 2 medium tomatoes
- 1 massive white candy onion
- 2 garlic cloves, minced
- 2tbs olive oil
- few springs of thyme
- sea salt, pepper
- loosely packed cup of blended chopped herbs (dill, parsley, coriander, chives)
- juice of 1 lemon
- Hummus to serve
METHOD
- Preheat the oven to 180C.
- Cut the aubergine, carrots and onions, and tomatoes into cubes.
- Put them into a massive bowl, add minced garlic, thyme, sea salt, pepper, and a spoon of olive oil.
- Mix nicely and unfold it on a baking sheet.
- Bake it for 20-30 minutes till barely browned on the edges and the carrots are soft.
- In a giant bowl combine the cooked lentils with grilled vegetables, add the herbs and the closing olive oil.
- Season to style with salt and pepper add a squeeze of lemon if you like.
- Serve it with Hummus or tahini and heat bread.
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