After a week of several tasty but rich meal out and about, it was time to go for some lighter options. I’m of the opinion that when it comes to meat, it’s about quality not quantity and that it’s always good to mix in some vegetarian options with meant options. Meat is great, but it doesn’t have to be in every meal – the key is to ensure that you’re getting your protein from somewhere and this is where the lentils come in.
The combination of lentils with a variety of vegetables and herbs makes for a very light, satisfying meal, with the natural yoghurt and apple cider vinegar adding a nice tang to the dish.
Preparation Time: 10 minutes / Cooking Time: 10 minutes / Serves 4
- 1 eggplant, diced
- 2 carrots, peeled and diced
- ½ red onion, diced
- 1 zucchini diced
- 2 bay leaves
- ¼ tsp smoked paprika
- 1 clove garlic, diced
- 1 large tomato, diced
- 1 x 400g tin of lentils, drained
- 2 tbsp extra virgin 0live oil
- 2 tbsp, apple cider vinegar
- 1 tsp fresh dill, finely chopped
- 2 tsp fresh mint, finely chopped
- 2 tsp fresh parsley, finely chopped
- 1 tbsp natural yoghurt to serve
- salt and pepper to taste
- Heat a medium sized saucepan with some olive oil, then add the bay leaves.
- After a few minutes, add the eggplant, carrots, onion, zucchini, garlic and paprika.
- Cook the vegetables for 5-10 minutes. The exact time will depend on how small the vegetables are diced.
- Remove the vegetables from the heat and discard the bay leaves.
- Drain the canned lentils and combine them with the vegetables, mint, dill, parsley, extra virgin olive oil and apple cider vinegar.
- Add salt and pepper to taste and finish with a tablespoon of natural yoghurt on top.
If you want some more tang to the dish you could, rather than adding in more vinegar which will ruin the balance, swap the yoghurt for sour cream.