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Skillet Eggplant and Lentils with Almond Parmesan

FatFree Vegan Kitchen
  • minutes
  • Serves 4

INGREDIENTS

1 tsp

Basil, dried

1 cup

Basil, fresh

1

Eggplant, large

4 cloves

Garlic

1 15 ounce can

Lentils

1

Onion, large

2 tsp

Oregano

1/2 tsp

Thyme

1 cup

Tomato puree or crushed tomatoes

1

Black pepper, ground

1/4 tsp

Paprika or cayenne pepper, hot smoked

1

Almond parmesan

1/3 cup

Yogurt, unsweetened non-dairy

1/4 cup

Water