If you read my newsletter you know that I was lucky enough to have a friend’s CSA share while she was on vacation. I had the most amazing vegetables that were grown locally and delivered fresh from the farm. Lettuce, zucchini, rainbow carrots, kale, eggplant, chard, onions, herbs, fennel, cabbage, cucumbers were among the haul.
I had fun making stuffed pattypan squash, various green juices, salads and dish that I made up out of eggplant, zucchini and the onion. After I mentioned to another friend what I had made she asked for the recipe. I didn’t actually have one, I realized that over the years of cooking I had become like my Grandma.
It was a huge moment of connection and I felt really proud. My gram made some of the best dishes but could never tell you the measurements of anything. She cooked by what she thought would go together and how it tasted along the way. More often than not the first works and the second always makes it turn out right.
So for my friend I back tracked what I did and I’m sharing the recipe with all of you as well. The thing is I use what I have on hand and I encourage that for you as well. Don’t like an ingredient, substitute one you prefer.
Zucchini, Eggplant & Lentils in Coconut Milk
- 1 c red lentils
- 2 c vegetable broth
- 1 large zucchini, cut into bite sized pieces
- 2 small eggplant, cut into bite sized pieces
- 1 large tomato, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 can coconut milk
- 1 tsp turmeric
- 1/4 tsp salt
- fresh ground pepper to taste
Cook lentils in 2 cups of vegetable broth (about 20 minutes)
In the meantime, saute onion until softened (about 3 – 4 minutes). Add garlic and saute 2 minutes. Add in zucchini & turmeric, saute another 3 – 4 minutes and then add in eggplant and saute another 4 minutes. Add in tomato, coconut milk.and drained lentils into pan and let simmer until heated ( 2 – 3 minutes).
I served mine over brown rice and with a salad.
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