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Guju’s Smoky Red Pepper Lentils and Black Beans With Eggplant

Dec/24/2021 / by Bhanu Desai
guju
Image courtesy of Guju

From Bhanu Desai at Guju comes her recipe for red pepper lentils and eggplant, a holiday delight that’s Gluten-free, vegan, warm!

Sauce used: Guju Red Pepper Indian Sauce

Source of inspiration: Simple lentils and black beans are seasoned with smoked paprika and tossed in our Red Pepper Indian Sauce for a truly delicious dish this Christmas. We topped ours with roasted eggplant and tomatoes and topped it all with fresh pomegranate seeds and cilantro. We think you and your loved ones will enjoy this holiday recipe so much that you’ll want to make it every year!

Serves: 4

Prep time: 5 minutes

Cook time: 25 minutes if using pre-cooked lentils, 45 minutes if using raw ones

INGREDIENTS

Lentils and black beans

  • 1 cup dry lentils OR 2 ½ cups cooked and drained lentils
  • 14.5-ounce can of black beans, drained
  • ½ bottle of Guju Red Pepper Indian Sauce
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon caraway seeds

Eggplant

  • 1 Japanese eggplant, sliced in 1” rounds
  • 1 medium tomato, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika

Garnishes

  • ¼ cup fresh pomegranate seeds
  • ¼ cup fresh cilantro, chopped

METHOD

  1. Add raw lentils and 2 cups of purified water to a soup pot and bring to a boil. Once boiling, reduce heat to a simmer for 40 minutes, or until soft. Drain and add to a large mixing bowl and stir in black beans and Guju Red Pepper Indian Sauce.
  2. While your lentils are cooking, preheat your oven to 400 degrees Fahrenheit.
  3. Arrange chopped eggplant and tomatoes on a baking tray and drizzle olive oil over entire tray. Season with sea salt, pepper and smoked paprika and toss well.
  4. Bake in the oven until soft and browned, about 20 minutes, tossing after 10 minutes.
  5. When done, remove from the oven and serve over lentils and black beans.
  6. Garnish with pomegranate seeds and cilantro.
  7. Serve and store leftovers in the fridge for up to 5 days.

Nutritional Info:

Calories: 449

Fat: 11

Carbs: 72

Net Carbs: 55

Protein: 19

Notes: You can get very creative with this dish and garnish it with even more festive ingredients, such as pistachios, raisins and sesame seeds!

Bhanu Desai is the founder and CEO of Guju, her journey started in Gujarat, India. Although she didn’t get to stay long, she took the inspiration from her roots in Gujarat and the 3 countries she’s lived in to create the flavors of Guju. Bhanu created Guju sauces to help make at-home meal prep faster and easier without compromising taste. Guju sauces help you, the home chef, put your spin on Indian cuisine using everyday ingredients you find in your kitchen.

For more warming and delightful recipes on SEEMA, check out SEEMA Cooks: Colorful Vegetarian Tacos