lentil and eggplant stewSubmitted by: TAILSFOX
IntroductionI 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.
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
Peel garlic, crush with side of knife, and chop finely.
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
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
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.