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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 211.0
  • Total Fat: 13.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 957.0 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 8.4 g
  • Protein: 9.8 g

View full nutritional breakdown of lentil and eggplant stew calories by ingredient
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lentil and eggplant stew

Submitted by: TAILSFOX
lentil and eggplant stew

Introduction

I just made this up with the ingredients I had on hand. I think it turned out pretty tasty.
I didn't realize how healthy it was before I entered it in the recipe calculator- 19% of your daily iron, 8g fiber, and 10g protein, all with only 211 calories. Not too shabby.
I just made this up with the ingredients I had on hand. I think it turned out pretty tasty.
I didn't realize how healthy it was before I entered it in the recipe calculator- 19% of your daily iron, 8g fiber, and 10g protein, all with only 211 calories. Not too shabby.

Number of Servings: 4

Ingredients

    1 medium eggplant
    1 cup lentils
    5 cloves garlic (or less, if you prefer)
    1/4 cup chopped onion (I used red)
    1 cube Rapunzel vegan vegetable bouillon (or enough of your favorite bouillon to make 2 cups broth)
    2 cups Whole Foods 365 Roasted Red Pepper Pasta Sauce (or your favorite marinara)
    2 cups water
    1 Tbsp Smart Balance (or olive oil)
    1 Tbsp Oregano
    1 Tbsp Basil

Directions

Chop eggplant in small cubes.
Peel garlic, crush with side of knife, and chop finely.
Chop onion.
Rinse lentils.

Add margarine or olive oil to a 5-6 quart pot and heat over medium heat. Add onions and garlic and cook until onions become translucent and garlic begins to turn golden.
Add herbs and saute for about 30 seconds before adding water.

Pour water into pot and bring to boil. Add bouillon and stir until dissolved. Add marinara sauce, eggplant, and lentils.

Bring back to boil. Boil for another 30 minutes or so, until lentils are very soft. Stir often.
The end product will be quite thick. You may want to add another 1/2 cup of water if it looks too thick for you.

Makes 4 servings (just over a cup per serving).

This stands alone as a meal, but would also be good as a dip for pita, or with a spinach salad with walnuts and balsamic.

Number of Servings: 4

Recipe submitted by SparkPeople user TAILSFOX.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    This is wonderful! I did not have any veggie boullion cubes, so I used 2 cups of sodium reduced chicken broth instead.
    At the end, just before serving I added a couple of teaspoons of curry powder...just for a bit of the exotic! It was great! - 9/16/09

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  • Incredible!
    1 of 1 people found this review helpful
    (09/11/2009) This sounds really good, I can't wait to try it!! I gave it 5 stars without even trying it yet because with good ingredients like these, there's not way it can go wrong!! :-)
    (Update 09/15/2009) I made this over the weekend, and it was excellent! - 9/11/09

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  • I'm waiting for my bowl to cool off right now!!!!! - 1/15/13

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  • Made this for dinner last evening and found it to be tasty and surprisingly filling. Other than adding some celery and carrots I followed the recipe. My husband would have never agreed to eating eggplant, but it this recipe it took on the color and flavor of the marinara sauce and blended well. - 8/21/12

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  • Great stew! My husband, not usually a fan of lentils, asked me to add this to our meal rotation! I used Classico marinara and chicken stock instead of vegetable. I also double the water to make it a better consistency. Really delicious and relatively simple! - 6/7/12

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  • For my first time cooking with eggplant, I didn't know what to expect, but this recipe was really good! The eggplant went well in a stew and paired great with lentils for a healthy meal! - 9/13/11

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  • I made this tonight. Deliciously filling. - 5/2/11

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  • taste was awesome...but needed more water to cook the lentils and make it more soup like... - 9/30/09

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  • I'm going to try this recipe tonight, substituting marinara sauce for fresh tomatoes and using a low-sodium bouillon (trader joe's works well) to reduce sodium intake. - 7/30/09

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  • This was actually pretty good! It doesn't list how much of the lentils are needed so I just used a cup and it turned out to be very yummy. - 7/10/09

    Reply from TAILSFOX (7/10/09)
    Thanks for pointing that out! Sorry I forgot to include them in the recipe listing. I'll add them now.
    One cup is the right amount.


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