Mushroom & Eggplant Lentil Bowl
Servings: 2 servings
Ingredients
- 1/2 cup lentils
- 1 tsp olive oil
- 1 cup mushrooms, chopped
- pinch sea salt
- 1/2 eggplant, chopped
- 1 Tbsp fresh mint, chopped
- 1 tomato, chopped
- 2 Tbsp balsamic vinegar
- 1 Tbsp dried basil
- 1 Tbsp nutritional yeast
- 1/4 tsp sea salt
- 1 cup chard, or collard greens
Instructions
- Put the lentils along with 1 1/2 cups water in a pot. Bring to a boil, then turn the heat down to simmer, covered, until soft.
- While the lentils are cooking, saute the mushrooms and eggplant in the olive oil until softened, and sprinkle with sea salt. Then add the mint, tomato, cooked lentils, vinegar, basil, nutritional yeast, and salt.
- Chop the greens, sprinkle them with salt, and massage them lightly with your hands. Lay the greens on a plate, and top with the lentil veggie mixture.
Notes
If you’re in a hurry, you can do this same salad with canned beans, rather then cooking the lentils.
Nutrition
Calories: 247kcal | Carbohydrates: 42g | Protein: 16g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 355mg | Potassium: 680mg | Fiber: 13g | Sugar: 10g | Vitamin A: 2050IU | Vitamin C: 28.1mg | Calcium: 100mg | Iron: 4.9mg
