Sinlessly Delicious Recipes

I’m packing my bags and getting ready to fly to Portland early tomorrow morning for Vida Vegan Con, the largest gathering of vegan bloggers ever to invade a conference center. I’m so excited to get to teach a photography workshop with two of my idols, Isa and Hannah, and to sit on a panel of Special Diets bloggers that includes the fabulous Kittee, Gena, and Fran. If you’re there, please introduce yourself; I’ll be the woman carrying a box of Kleenex because I’m fighting off a big cold. (You may not want to shake hands!)

With all my travel preparations, I haven’t had much time to cook, but since my family will be fending for themselves while I’m gone (and probably eating too much take-out), I wanted to get one last healthy meal on the table before I go. I had an eggplant that needed using and several basil plants that needed pruning, so I threw together this easy one-pot meal. My husband raved about it (and especially loved the Almond Parmesan) while my daughter grumbled about the eggplant but wound up eating every bite. If you use canned or already prepared lentils, you can have this homely-looking but tasty dish on the table in about a half hour.
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