Eggplant and Lentils with Rustic Spinach Pesto

Awesome and easy!

1/2 small eggplant, roasted until tender
1 cup defrosted chopped spinach
3 sundried tomatoes, chopped
1/2 cup cooked lentils
1/2 small onion, thinly sliced
Oregano, garlic, basil, salt, pepper
1/2 Tbsp. lemon juice
1/2 Tbsp. butter
In a nonstick frying pan, saute the onions until soft and lightly browned. Combine spinach, eggplant, lentils and spices in the pan. Stir until well combined. Take pan off the heat and toss with butter and lemon juice.

Serving Information

Spoon into a bowl with a mound of wholesome brown rice.
Additional Information
Difficulty Level: 1 ·  Preparation Time: 30 minutes ·  Recipe Source: Amanda Knauer, Concord, VA ·  Serves: 4 ·  Cooking Time: 10 minutes ·  Where To Cook: stovetop ·