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Mediterranean Lentils with Roasted Eggplant and Tomatoes
VANILLA AND BEAN14Ingredients
75Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. eggplants (Globe, about 4 medium eggplants)
- 1 cup French lentils (or Puy)
- 3 1/4 cups water
- 20 oz. cherry (Tomatos about two pints)
- 1 bayleaf
- 2 Tbsp. olive oil (extra virgin + more for drizzling if desired)
- 2 1/2 Tbsp. fresh lemon juice (about 1/2 a lemon + more for serving)
- 3 garlic (Plump Cloves of, crushed and minced)
- 1/2 tsp. dried oregano
- 3/8 tsp. red pepper flakes
- 1 tsp. fine sea salt
- 3 Tbsp. chopped parsley (Fresh)
- 1/2 cup greek yogurt (or coconut cream for serving)
- fresh ground pepper
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium630mg26% |
| Potassium1940mg55% |
| Protein20g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate84g28% |
| Dietary Fiber32g128% |
| Sugars30g |
| Vitamin A10% |
| Vitamin C50% |
| Calcium15% |
| Iron30% |
* 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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