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eggplant-and-lentils-stew-recipe

Eggplant And Lentils Stew Recipe

A hearty and healthy stew made with eggplant and lentils.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 250 kcal

Equipment

  • Large pot

Ingredients:  

Main Ingredients

  • 1 large eggplant, diced
  • 1 cup lentils, rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 1 tsp paprika
  • to taste Salt and pepper
  • 2 tbsp olive oil

Instructions: 

  • Heat olive oil in a large pot over medium heat.
  • Add onion and garlic, sauté until softened.
  • Add diced eggplant, cook until it starts to soften.
  • Stir in cumin and paprika.
  • Add lentils, diced tomatoes, and vegetable broth.
  • Bring to a boil, then reduce heat and simmer for 30-35 minutes, until lentils are tender.
  • Season with salt and pepper to taste.

Notes:

This stew is perfect for a cozy dinner.

Nutrition value:

Calories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 600mgPotassium: 700mgFiber: 12gSugar: 8gVitamin A: 300IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Keywords:

Keyword Stew, Vegetarian
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