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Tomato, lentil & brinjal casserole

Yields1 Serving

 ⅔ cup lentils (140 g), canned, drained & rinsed
 brinjals, onions, baby marrows (as desired), tomato puree & garlic in the dish. Add green salad as desired
 1 tsp (5 ml) olive or canola oil to sauté the vegetables
 low sodium soya sauce, chopped parsley, a sprinkling of basil & 1 ½ cups water.
1

Sauté brinjals, onions, and baby marrows in olive or canola oil with garlic. Stir in the tomato puree, low sodium soy sauce, and water, then add the drained lentils. Simmer until the vegetables are tender, and finish with chopped parsley and basil. Serve with a side of green salad as desired.

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