Curry Lentil & Eggplant Lettuce Tacos

• romaine lettuce leaves
• 3/4 lentils cooked according to directions, I threw a bay leaf into the pot
• 1 eggplant large, diced
• 1 carrot peeled and diced
• 1/2 onion diced
• 3 garlic cloves
• 1 tablespoon olive oil
• 2 teaspoons yellow curry paste use 1 tsp if you don't like spice
• 1 tablespoon water
• non fat greek yogurt plain
• cilantro

1. In a large saute pan, over medium heat, add the oil, onions, carrots and garlic. Saute until the carrot is softened.
2. Add in the eggplant and cook until softened as well. The eggplant doesn't take too long to cook which is why you are adding it after the rest of the veggies.
3. Stir in the cooked lentils. In a small bowl mix the curry paste and water to loosen it then add it to the veggies and stir to combine.
4. Allow the veggies to cook just for a few more minutes to allow the flavors to meld nicely.
5. To cool off the spice a little bit lets make that crema which is just mixing together the Greek yogurt, some chopped cilantro, salt and pepper. I love cilantro but I know its one of those things you either love or hate, so if you are a cilantro hater just leave it out.

romaine lettuce leaves, directions, eggplant large, carrot, onion, garlic, olive oil, yellow curry, water, greek yogurt, cilantro

Taken from www.yummly.com/recipe/Curry-Lentil-_-Eggplant-Lettuce-Tacos-1655090 (may not work)