Medeteranian lentil mash with aubergine wedges, caramelized red onion, black olives and sun dried tomato yoghurt

This is one of my favorite meals; so much flavor in one dish! Its pretty healthy because its low on carbs, its vegetarian which suits me perfectly and its looks very pretty with all the different colors!

Its easy to make as well, 

All you need is

2 aubergines

2 red onions

2 dl red lentils

a handful or two of black olives

fresh thyme

3 tomatoes

butter

Turkish or Greek yogurt 

a handful of sun dried tomatoes

a pinch of sugar

salt, pepper

How to make it

Boil the lentils in lightly salted water for about 30 minutes. 

Slice the sun dried tomatoes and mix with the yogurt, add some salt and put in the fridge until its time to serve.

Cut the aubergines into wedges and put them in an oven safe dish with olive oil. Bake in the oven at 200 degrees until softer. 

Peel and wedge the red onion and dice the tomatoes. 

Fry the red onion in butter in a pan, add some sugar to caramelize them (I know, it hurts to put sugar in this otherwise healthy dish, but it really makes the onions taste so much better!).

Add the tomatoes and let fry for about 10 seconds before adding the finished lentils. 

Add black olives and fresh thyme, plate up and add the softened aubergine wedges on top. 

A dollop of sun dried tomato yogurt sauce completes this great tasting and easy to make vegetarian meal!

Thank you Arla for the inspiration!