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D750d969 16f2 4cec 8e36 9e6f30fd8fc2  2016 03 27 19 28 50
Colleen
Colleen

Sauté carrots, onion and celery then add broth and lentils- cook. Meanwhile, brush with olive oil and score sliced eggplant- roast. Top lentils with eggplant, tahini dressing, toasted pine nuts and parsley- eat.

Colleen
Colleen
Whoops! Forgot to mention- recipe taken from serious eats!