EGGPLANT & LENTIL PUREE

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

• 1 eggplant
• 3 tablespoons of cooked lentils
• 1c Veggie stock

𝗗𝗜𝗥𝗘𝗖𝗧𝗜𝗢𝗡𝗦

1. Wash and cut your eggplant (see image)
2. Place it in a pot with your veggie stock, and let cook on medium heat until tender.
3. Add your lentils and let cook for 1 minute.
4. Blend until smooth.
5. Serve

𝗡𝗢𝗧𝗘𝗦

1. Store for up to 24 hours sealed in the fridge.
2. Store for up to 2 weeks in the freezer sealed.
3. Defrost naturally in the fridge overnight or on the stove.