Ingredients

• 2 large eggplants, sliced
• 1 cup dry lentils, rinsed and drained
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tbsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup raw cashews
• 1/2 cup water
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp garlic powder

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Instructions

1. Preheat the oven to 375°F.
2. Place the eggplant slices on a baking sheet and sprinkle with salt. Bake for 20 minutes or until tender.
3. In a large pot, sauté the onion and garlic over medium heat until soft.
4. Add the lentils, crushed tomatoes, tomato paste, oregano, basil, thyme, salt, and pepper. Stir well and bring to a boil.
5. Reduce the heat to low and simmer, covered, for 20 minutes or until the lentils are tender and the sauce has thickened.
6. In a blender, combine the cashews, water, nutritional yeast, lemon juice, and garlic powder. Blend until smooth.
7. Transfer the lentil mixture to a baking dish and top with the eggplant slices. Spread the cashew sauce over the eggplant.
8. Bake for 30 minutes or until golden brown and bubbly.
9. Let cool for a few minutes before serving.

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Nutrition Facts

Serving Size: 1 slice (1/6 of recipe)

• Calories: 300
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 380mg
• Total Carbohydrates: 42g
• Dietary Fiber: 14g
• Sugars: 13g
• Protein: 14g