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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 214.1
  • Total Fat: 14.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,288.7 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 5.1 g

View full nutritional breakdown of Vegetable and lentils sauté calories by ingredient
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Vegetable and lentils sauté

Submitted by: MAREN_MN

Introduction

* I use split white lentils in the recipe as they cook faster, but you can use any dried variety. If using whole lentils, rinse and soak about 20 minutes then boil in lightly salted water for about 10 minutes. Drain and add to the rest of the ingredients. If using canned lentils, rinse well before adding.

You can also use any other squash or zucchini, which ever is in season and available.

You can also use any other squash or zucchini, which ever is in season and available.
* I use split white lentils in the recipe as they cook faster, but you can use any dried variety. If using whole lentils, rinse and soak about 20 minutes then boil in lightly salted water for about 10 minutes. Drain and add to the rest of the ingredients. If using canned lentils, rinse well before adding.

You can also use any other squash or zucchini, which ever is in season and available.

You can also use any other squash or zucchini, which ever is in season and available.

Number of Servings: 2

Ingredients

    2 tbs cooking oil
    1/4 c dried lentils
    1 c water
    100 gms eggplant, thinly sliced
    200 gms squash, peeled, thinly sliced
    1 sm. onion halved and thinly sliced
    2 cloves garlic, finely chopped
    1 jalapeno pepper, finely shredded
    1 tsp salt
    1/2 tsp black pepper
    1/4 tsp turmeric
    1 tsp ground corriander

Directions

Halve and thinly slice onions and chop garlic. Thinly slice eggplant and soak in water. Thinly slice squash. In a large skillet, heat oil and lightly sauté onions and garlic. Rinse and drain eggplant. Add salt, spices, lentils, *(if using canned or pre-cooked lentils, add after sautéing vegetables) vegetables and sauté about 5 minutes. Add 1 cup of water, cover and simmer about 10 minutes. Top with shredded jalapeno pepper. Cook until lentils are tender and most of the water has evaporated.

Serve with boiled rice or eat as a side dish.

Number of Servings: 2

Recipe submitted by SparkPeople user MAREN_MN.





TAGS:  Fish | Lunch | Fish Lunch |

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