Ingredients

1/3 c lentils, sorted and rinsed
2 cups water
1 red bell pepper, left whole
1 medium eggplant, halved lengthwise
1 bunch scallions, trimmed to 3-inch pieces
2 medium tomatoes, quartered
1 head garlic, wrapped in foil
1 tbsp olive oil
2 tbsp red wine vinegar
2 tsp honey
1 tsp each oregano and cummin
salt and cayenne peper to tast
Cottage cheese (optional)

Method

1. Oil pan and put veggies on to bake at 400F for 40 minutes (max).
2. Cook the lentils in the water.
3. Mix everything together after it is cooked and cooled a little.
4. Serve with tortillas

Notes: