Lemony red lentils with eggplant
- red lentils - 1 cup
- eggplant - medium size
- leek - medium size, finely cutted
- lemon juice - 2 tbsp
- chilli sauce - 1 tbsp
- taco seasoning mix - 1/2 tsp
- hemp seeds - 1 handful
- sea salt
- black pepper - freshly grounded
In a medium-sized pot add lentils and enough water (lentils have to be covered with water). Bring water to a boil and than cook on very low. Cook lentils about 15 minutes until desired tenderness is reached. Be sure that the lentils are always slightly covered with water while cooking. Remove from heat, drain and set aside.
While the lentils are cooking, cut the eggplant for 1 cm strips and gently toss with salt. Leave them about 10 minutes sweat out and than do the same with other side. Dry up the strips of eggplant and cut in quarters. In a large sauce pan add oil, once is hot add poore and eggplant. Stirring if needed and cook until tender. Once the vegetables is cooked down, remove from heat add in a big bowl with lentils. Add salt, pepper, chilli sauce, seasoning mix, lemon juice and mix gently.
Garnish with hemp seeds and serve!