|
|
2 cups brown lentils 1 big onion 1 medium eggplant Beetroot or spinach leaves ½ teaspoon black pepper 1-teaspoon cumin powder 1-teaspoon sea salt 1-tablespoon olive oil Peel eggplant and cut into 3x3 cm squares. Rince lentils. Steam chopped onion in oil, add eggplant. Stir in spinach/beetroot leaves and lentils. Cover with boiling water and cook till tender (about 1 hour) on low heat. Add cumin, salt & pepper to taste.