Lentils With Eggplant

EAT PRAY JUICE(2)
Pilou: "I just added some basmati rice I had as a left ov…" Read More
12Ingredients
55Minutes
370Calories

Ingredients

US|METRIC
  • 1/4 cup olive oil
  • 1 eggplant (large, 10 ounces-1 pound, cut into 1/4 inch cubes)
  • 1/2 red onion (large, finely diced)
  • 1/4 teaspoon cumin
  • salt (course)
  • ground black pepper (freshly)
  • 3 garlic cloves (minced)
  • 1 cup lentils
  • 1 1/2 cups vegetable broth
  • 2 tablespoons chopped parsley
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil (for drizzling)
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    NutritionView More

    370Calories
    Sodium23% DV560mg
    Fat26% DV17g
    Protein27% DV14g
    Carbs13% DV40g
    Fiber76% DV19g
    Calories370Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol
    Sodium560mg23%
    Potassium820mg23%
    Protein14g27%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate40g13%
    Dietary Fiber19g76%
    Sugars5g10%
    Vitamin A8%
    Vitamin C15%
    Calcium6%
    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.

    Reviews(2)

    Pilou a year ago
    I just added some basmati rice I had as a left over to the recipe. It’s great as a main or side dish
    Patty Chiappo a year ago
    Delicious!!!!! I added more red wine vinegar like 2 tablespoons more. I don’t measure, I do it by taste. and since I loooove parsley I added half a bunch

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