Kosher Recipe Tangy Lentils with Eggplant

By Ilanna Benyaminson

A flavorful main dish.

Ingredients:

• ½ Package Lentils, cooked (checked for bugs if needed according to your rabbi’s instructions)
• Olive Oil
• 1/2 Eggplant, diced
• 4 Tomatoes, diced
• 4 Large Cloves Garlic, minced
• 1 Onion (optional)
• 1 Teaspoon Lemon Juice or to taste
• 1 Teaspoon Salt or to taste
• Pepper to taste
• A Few Dashes Cumin
• A Few Dashes Turmeric
• Dash Cinnamon
• Dash Ginger (optional)
• Water

Instructions:

Toss together all ingredients except water. Add just enough water to barely cover the mixture. Bring to a boil, then cook on low to medium heat until eggplant is soft.

This recipe is from our cookbook, “Spiritual & Natural – Natural Recipes with Chassidic Insights”, available at https://LivingMoshiach.com/shop/ols/products/spiritual-natural .

Rabbi Eliyahu Yonah & Ilanna Benyaminson (954) 549-5447 www.LivingMoshiach.com [email protected]

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