8 Spice Eggplant and Squash Lentils

I know. I know. I have once again been MIA. Life has a habit of stealing me into its beauty trenches where days fly by like bullets, until I emerge, confused and somehow not only unscathed, but better than before.

Yesterday Brett and I celebrated my first day of CNA (Certified Nursing Assistant) training (which was actually today) with these. Or maybe we just had the all too common realization that being an adult means you can make a gigantic stack of strawberry pancakes for breakfast.

Slathered and dripping with peanut butter, of course.

While I don’t have a pancake recipe for you, I do have something equally delicious. It’s savory, and not as pretty looking, so I felt the need to flaunt a food that actually looks appetizing so you might believe that what I’m about to post actually is.

Only after it was sitting on the stove, simmering for about an hour, did I realize that using a crockpot would probably have been the better idea. The goal is just to break the eggplant down a bit and soften up the lentils. And to unfreeze your squash, if it was frozen like mine was. This is a perfect template – the spices will pop whether you like your eggplant a little firmer or a little softer. And it’s fast. Throw everything together and run off to sweep the floors, write a blog post, or save the world, knowing you will return (in about an hour or however long you decide) to a highly palatable, nutritious meal.

So I’m going to leave you with the ingredients. Combine at your own will. You will enjoy it. I promise you.

8 Spice Eggplant and Squash Lentils

*4 cups pureed squash (I used cushaw)
*1 eggplant, chopped
*½ cup dried lentils
*10 whole cloves
*2 tablespoon cumin
*1.5 tablespoon coriander
*½ teaspoon garlic powder
*1.5 teaspoon cinnamon
*½ teaspoon cayenne pepper
*1.5 teaspoon salt
*1 teaspoon black pepper
*1.5 cup water
*2 tablespoons olive oil