Carrot & Thyme Lentils, Grilled Eggplant, Brussel Sprouts & Beans


This one was made using veggies from the universities food co-op.  We signed up to get a box full of random veggies every week.  The first few boxes we received were fantastic.  We’d meet up after class and lug home our giant haul of tasty organic produce, and every night of the week was a joyous exercise in creative cooking.  Then everything changed…

The boxes became more and more of a challenge.  In the beginning, come dinner time you’d reach into the box, lucky dip style, and it’d be 2-3 tries tops before you hit gold: apple, novel but useless giant walnut, BAM – Eggplant!  However, with each box it became harder and harder to find dinner worthy produce.  Not that I didn’t enjoy the challenge.  This one would have never seen the light of day if it wasn’t for a particularly cunning box.  But when you’ve taken out 13 cucumbers and you can only see oranges left buyer’s remorse starts to kick in.

Ingredients – In picture format!

The lentils were pre-soaked and added to a pan of veggies (pre-fried).  Garlic, dried thyme, tomato paste, canned tomatoes and red wine vinegar were thrown in roughly in that order and I called it finished when the lentils were cooked.  It was served up on some grilled eggplant slices (oil, salt, pepper, grill…).  The green stuff was marinated in pepper, soy sauce, chili paste, and margarine, steamed for a few minutes then thrown on a super hot grill to finish.



Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: