Mediterranean Lentil Stew with Roasted Vegetables

Ingredients

• 1 cup brown lentils, rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium zucchini, cubed
• 1 medium eggplant, cubed
• 1 can tomatoes, 14 1/2 oz, diced
• 4 cups vegetable broth
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 slices whole grain bread

Instructions

1. 1

   Preheat the oven to 400°F. Toss the cubed zucchini and eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.