Recipe by She-Thing
Really, really delicious recipe, and don't get thrown off by the long lists, this is probably one of the easiest recipies I have. My family love these with a little bit of fetta or cottage cheese. I also prefer to eat these in a lavash wrap rather than tortillas.
Top Review by tendollarwine
I also made this with red onions and balamic vinegar! I used the scraps from the vegetables to cook with the lentils, along with some soy sauce and a splash of balsamic. The lentils tasted great, and how can you ever go wrong with roasted veggies?! Very tasty, very filling, will mos def make this again.
- 1⁄4 cup lentils, rinsed
- 2 cups water
- 1 red bell pepper, left whole
- 1 medium eggplant, halved lengthwise
- 1 bunch green onion, chopped
- 2 medium tomatoes, quartered
- 1 head garlic, wrapped in foil
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon oregano
- 1 teaspoon cumin
- 10 tortillas, warmed
Directions See How It's Made
- Preheat the oven to 400 degrees. In a small pot bring the lentils and water to a boil, then lower the heat and simmer for about 25 minutes, adidng water if neccessary.
- While lentils are coming to a boil, spray a baking sheet lightly with cooking oil and space pepper, eggplant halves (cut sides down), scallions, tomatoes, and wrapped garlic in a single layer. Bake until tender (40 minutes for the largest veggies).
- Once lentils are done drain them and combine them in a bowl with oil, vinegar, honey, oregano, and cumin.
- Add veggies to bowl as they become tender.
- The first done should be the green onions and the tomatoes (30 minutes).
- Next should be the garlic, cut the cloves in half and squeeze the pulp into the bowl.
- Peel the pepper, halve, seed it, chop it roughly and add it to the bowl.
- Lastly scrap the eggplant from it's skin with a fork, it should take about 40 minutes to roast. Toss everything in the dressing and scoop it into the warm tortillas. Serve with cottage or fetta cheese if desired.