Lentils and Eggplant with Brown Rice
| Yield: | 1 Servings |
| Categories: | Fat-Free |
| 3 | tb | Sherry (or water or stock) |
| 1 | md | Onion, chopped |
| 1 | Clove garlic, chopped | |
| 1 | c | Chopped up mushrooms (make |
| 1/4 to 1/2" pieces) | ||
| DIVIDER | -- optional | |
| 1 | md | Carrot, chopped |
| 1 | sm | (~1 lb) eggplant, peeled and |
| Cubed | ||
| 1 | c | Lentils |
| 1 | c | Texmati brown rice (or |
| Shortgrain) | ||
| 1 | 8 or 10 oz can tomato sauce | |
| 2 | c | Vegie stock |
| 2 | c | Water |
| 1 | ts | Dried basil |
| 1 | ts | Dried oregano |
| 2 | ts | Chopped parsley to taste or |
| More (up to 1/3 cup) |
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