Lentils With Herbs and Grilled Veggies

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!

Lentils With Herbs and Grilled Veggies

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

1. Preheat the oven to 180C.
2. Cut the aubergine, carrots and onions, and tomatoes into cubes.
3. Put them into a massive bowl, add minced garlic, thyme, sea salt, pepper, and a spoon of olive oil.
4. Mix nicely and unfold it on a baking sheet.
5. Bake it for 20-30 minutes till barely browned on the edges and the carrots are soft.
6. In a giant bowl combine the cooked lentils with grilled vegetables, add the herbs and the closing olive oil.
7. Season to style with salt and pepper add a squeeze of lemon if you like.
8. Serve it with Hummus or tahini and heat bread.