Ingredient: Extra virgin olive oil

Turkish Pomegranate, Eggplant, and Lentils

This is a great, simple, tasty recipe from Turkey that takes a little bit of time to cook, but is well worth the time – full of flavor, satisfying, and vegan.  To keep the textures and flavors of the vegetables distinct, it’s important that you layer the eggplant in a pot with tomatoes, lentils, chopped onions and garlic, then slowly cooks it, covered, without stirring. This dish is best when made ahead and allowed to mellow for at least a few hours. Print Recipe Turkish Pomegranate, Eggplant, and Lentils 1/4 teaspoon Votes: 0 Rating: 0 You: Rate this recipe! Course Vegetarian Cuisine Mediterranean Prep Time 20 minutes Cook Time 2 hours Servings people MetricUS Imperial Ingredients 1/2 cup red lentils2/3 cup Extra virgin olive oil1 medium yellow onion finely diced4 cloves garlic medium sized, finely minced2 medium tomatoes chopped2 medium green peppers, such as Anaheims stemmed, seeded and coarsely chopped 1/4 teaspoon crushed red pepper Optional1/2 cup Serious Foodie Pomegranate Grill SauceSeeds from 1 pomegranate Optional Course Vegetarian Cuisine Mediterranean Prep Time 20 minutes Cook Time 2 hours Servings people MetricUS Imperial Ingredients 1/2 cup red lentils2/3 cup Extra virgin olive oil1 medium yellow onion finely diced4 cloves garlic medium […]