Eggplant Lentil Stew with Charred Onions and yogurt

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 171.1
  • Total Fat: 5.5 g
  • Cholesterol: 0.9 mg
  • Sodium: 26.8 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 8.4 g
  • Protein: 7.9 g

View full nutritional breakdown of Eggplant Lentil Stew with Charred Onions and yogurt calories by ingredient

Number of Servings: 4


    1 eggplant, peeled and cubed
    1 cup lentils
    3 cloves garlic, chopped
    2 small cans fire roasted diced tomatoes
    1 TBS olive oil
    1 tsp ground cumin
    1/2 tsp cayenne pepper

    1 medium onion, quartered and skewered
    1 tsp olive oil



1. Peel and cube eggplant. Put in collander. Sprinkle with salt. Leave for 15 minutes.

2. While eggplant is standing, rinse and sort 1 cup of lentils, chop garlic and open cans of tomatoes.

3. After 15 minutes, rinse the eggplant and pat dry.

4. Add 1 TBS olive oil to saute pan. Heat to medium. Drop in garlic and cook 30 seconds or until fragrant. Add eggplant, and cook for five minutes. Add tomatoes and lentils, cumin and cayenne and cook for 15 - 20 minutes, covered, until lentils are soft.

5. While lentil/eggplant mixture is cooking, heat up a grill pan to smoking. (Or use an outdoor grill). Cut onion into quarters, and skewer the quarters. Drizzle 1 tsp olive oil over onions and cook until all edges are well charred. Remove from pan and set aside.

6. To serve, pile couscous on plate (use cinnamon cashew couscous recipe), ladle 1/4 of the stew on top, sprinkle 1/4 of charred onions on top of the stew, and drizzle 1 - 2 tablespoons of stirred, lowfat plain yogurt over all. Serve with yogurt on the side.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user JENSHAINES.

TAGS:  Fish | Dinner | Fish Dinner |