Lentils with Eggplant

Ingredients

(4 servings)
5 oz of lentils - I think I used about 8 oz.
3.5 oz of onion - I used 1/2 of a medium onion
1 tomato - Forgot to buy one, so I used canned, diced
1 green pepper - Didn't have any. Used red.
3.5 oz of carrots - I used 4 medium
7 oz of eggplants - I used about 2/3 of a large one, sort of cubed
1 hardboiled egg - Yup.
1 clove of garlic - I used 2. BIG garlic fan
A few sprigs of parsley - Used dry
1 bay leaf - Yup
1 tbsp of sweet pepper - Used black pepper
4 tbsp. of olive oil - Not sure how much I added
Salt

Preparation
Place the lentils in a saucepan with the onion, tomato, pepper, eggplant, carrot, garlic, oil, bay leaf and a tbsp of the sweet peppers.
Cover everything with water and as soon as it begins boiling, reduce the intensity of the flame so it only simmers.
Stir them often with a wooden spoon so they don't stick together.
As soon as the vegetables are cooked, separate the tomato, onion, pepper and carrot and process these vegetables with the mixer until it makes a puree.
Then pour the puree on the lentils and chopped and cooked eggplants and simmer them. Season them with salt and let them sit for 10 minutes away from the flame but with the saucepan covered.
Decorate the lentils with the chopped hardboiled egg whites and minced parsley.

Parley

Still not sure what Parley means, but this is the way Jenn always does her recipes.

This stuff is good! It doesn't look all that pretty, but I really did like this stuff. I used an immersion blender instead of a regular blender, and it worked great. I basically chopped everything pretty big so that it would be easier to pull from the eggplant & lentils.

Basically....I found a use for lentils that I like! Thanks for the lentil web site Jenn. I will admit it's not like the most amazing food I've ever had, it's pretty basic. But it tastes pretty good, and it has a lot of really good-for-me stuff in it.

Maybe next I'll try Daal.