Gluten-Free, Vegan, Vegetarian 

Are you one who likes making your dishes with color in mind? Did you know that the more color you put in a meal the amount of nutrients you receive from that meal broadens? There is nothing wrong with putting a little extra thought about the color of your veggies or garnishes. It makes not only for a pretty dish, but also a more nutrient dense one.

Although this recipe was intended for the holidays, it is easy enough to make any week night. Make any meal stand out by adding this amazing dish to the menu. A little smoky, a little spicy, and a whole lot of delicious.

Guju Sauce Used: 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! 

Servings: 4

Prep Time: 5 minutes 

Cook Time: 25 minutes (if using pre-cooked lentils or 45 minutes if using raw lentils)

Total Time: 30 minutes

Ingredients: 

Lentils & Black Beans:

• 1 cup dry lentils OR 2 ½ cups cooked & drained lentils
• 1 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 

Directions: 

1. Add your 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. 

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