LENTIL RECIPE INGREDIENTS:
- 450g / 1 Eggplant (whole with tips) - cut in 3 to 2-1/2 inches long X 1/2 inch thick pieces approx.)
- ½ Teaspoon salt
- 3 to 4 Tablespoon Olive Oil
- ½ cup / 100g Green Lentils (Soak for 8 to 10 hours or overnight)
- 2 Tablespoon Olive Oil
- 2 cups / 275g Onion - chopped
- Salt to taste [I have added 1/4 teaspoon (to the onion) + 1 teaspoon of pink Himalayan salt to the lentils]
- 2 Tablespoon Garlic - finely chopped
- 1+1/2 Teaspoon Paprika (NOT SMOKED)
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Coriander
- 1/4 Teaspoon Cayenne pepper
- 2+1/2 cup / 575ml Vegetable Broth / Stock (I have used LOW SODIUM Veg Broth)
- 1 to 1+1/4 cup / 250 to 300ml Passata or Tomato puree (I have added 1+1/4 cup because I like it a bit tomatoey)
- 150g Green Beans (21 to 22 beans) - cut in 2 inch long pieces

Garnish:
- 1/3 cup / 15g Parsley - finely chopped
- ½ Teaspoon Ground Black Pepper
- A drizzle of Olive oil (Optional: I have added organic cold pressed Olive Oil)

METHOD:
Thoroughly wash and chop the eggplant into 1/2 inch thick pieces approximately. Add 1/2 teaspoon salt and mix until each piece is coated with salt. Now arrange it vertically in a strainer to draw any excess water and bitterness out of the eggplant and allow it to sit for 30 minutes to an hour. This process also allows the eggplant to intensify its flavour and allows it to brown faster upon frying. To a frying pan add 2 tablespoon of olive oil. Lay the eggplant pieces in a single layer and fry for 2 to 3 minutes. Once browned flip the side and fry for another 1 to 2 minutes or until golden brown. Remove from the pan and set it aside for later.