Balanced Greek Lentil Bowl

Nutrition per serve

Ingredients

• 125g brown and black rice with quinoa
• 1pcs eggplant
• 2pcs tomato
• 1bunch parsley
• 2clov garlic
• 380g lentils
• 50g tomato paste
• 10g kofta seasoning
• 30ml olive oil
• 10ml sugar

Method

1. Step 1 — Cook rice blend
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice blend and cook for 22-24 mins until tender. Drain.
2. Step 2 — Prep ingredients
   While the rice blend is cooking, cut the eggplant widthwise into 1cm-thick slices. Cut the tomatoes into 1cm-thick slices. Pick the parsley leaves and finely chop the stems. Crush or finely chop the garlic. Drain and rinse the lentils.
3. Step 3 — Roast veggies
   Put the eggplant and tomato on the lined tray, sprinkle with half the kofta seasoning and drizzle with 1 tbs olive oil. Season with salt and pepper and toss to coat. Bake for 20 mins or until tender (see Kitchen 101).
4. Step 4 — Cook lentils
   Meanwhile, heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the garlic and parsley stems, stirring, for 1 min or until fragrant. Stir in the lentils, tomato paste, remaining kofta seasoning, 2 tsp sugar and 180ml (¾ cup) water and bring to the boil. Reduce the heat to medium and cook for 5 mins or until thickened.
5. Step 5 — Serve up
   Add the eggplant and tomato to the lentil mixture and stir to combine. Taste, then season with salt and pepper. Divide the rice blend and lentil mixture among bowls. Scatter over the parsley leaves and enjoy!
6. Step 6 — Kitchen 101
   The eggplant flesh should start to break down during roasting so it's soft and creamy once cooked. If it's still a bit firm, drizzle with a little more oil and bake for a further 5 mins.

Allergens

Sulfit