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Eggplant-Lentil Stew with Homemade Pomegranate Molasses
FOOD5219Ingredients
┅Seconds
620Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 cups pomegranate juice (100%, no sugar added)
- 1/3 cup orange juice (freshly squeezed)
- 1/2 brown sugar (packed cup organic)
- 2 star anise
- 1 cinnamon sticks
- 3 eggplant (medium, about 2 pounds)
- 1/2 cup brown lentils (rinsed and drained)
- 3/4 cup olive oil (divided,, I used Kalamata olive oil)
- 1 onion (medium, finely chopped)
- 4 garlic cloves (minced)
- 4 Roma tomatoes (medium, quickly blanched, peeled and chopped)
- 3 Anaheim chile (long green, stemmed, seeded and coarsely chopped)
- 12 kalamata (petted, cut in half)
- 2 Tbsp. mint leaves (chopped)
- 1 Tbsp. tomato paste
- 8 oz. tomato sauce (I used 100% natural Hunt’s, no salt added)
- 1/4 tsp. crushed red pepper
- kosher salt (or • Sea, to taste)
- 1/3 cup pomegranate molasses (divided)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories620Calories from Fat270 |
% DAILY VALUE |
Total Fat30g46% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol0mg0% |
Sodium390mg16% |
Potassium2070mg59% |
Protein11g |
Calories from Fat270 |
% DAILY VALUE |
Total Carbohydrate84g28% |
Dietary Fiber22g88% |
Sugars49g |
Vitamin A140% |
Vitamin C50% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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