Lentil + Eggplant Lunch
Yesterday for lunch I made a wonderful mix of sauteed eggplant, turmeric lentils, arugula, chopped romaine lettuce, cherry tomatoes, and added my favorite tahina dressing. The lentils and eggplant are very filling, and the turmeric is very healthy for reducing inflammation, a healthy tummy, and overall immune booster. Remember, if you want the turmeric to be carried throughout your body, you need to add black pepper. If your baby has an upset stomach, gas, or bloating then eating turmeric without black pepper will leave the turmeric in the gut, and it is a very effective natural remedy. Turmeric has wonderful anti-inflammatory properties and when cooked with black pepper it is carried through your body and is great if your baby has any kind of skin rash, allergy, eczema, or other skin sensitivities.
200g Green lentils
Turmeric, salt, and black pepper
Cut the eggplant into cubes and sautee in olive oil or coconut oil for 10-15 minutes until soft and the outside is caramelized.
Cook the lentils with 2 parts water/1 part lentils, 1 teaspoon of turmeric, and half a teaspoon of black pepper and salt, cook on medium heat until soft – about 30 minutes. You can do this ahead of time and store them in the refrigerator.
For the tahina dressing, just mix tahina with water, lemon, salt. Just pour about 1/4 cup of tahina in a bowl and slowly add water until it gets to the consistency of a dressing, add lemon and salt.
Slice the cherry tomatoes in 4ths, chop the lettuce and arugula, and mix all the ingredients in a big bowl.
This can be mashed for babies or eaten with a spoon or fingers for toddlers!