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Sara George: "This was quick and easy amd very family friendly…" Read More
19Ingredients
65Minutes
190Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (chopped)
- 4 garlic cloves (finely chopped)
- 1 carrot (chopped)
- 1 celery stalk (chopped)
- 1 bay leaf
- 1 tsp. thyme
- 1/2 tsp. cinnamon
- 1 can lentils (approx 14oz)
- 1 cup crushed tomatoes
- 1/2 cup vegetable broth
- salt
- pepper
- 1 eggplant (medium)
- 2 potatoes (peeled and cut into large chunks)
- 1 Tbsp. vegan butter
- almond milk (splash of)
- salt
- pepper
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat35 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium610mg25% |
Potassium1100mg31% |
Protein6g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber10g40% |
Sugars6g |
Vitamin A60% |
Vitamin C60% |
Calcium10% |
Iron20% |
* 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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Reviews(4)
Sara George 3 years ago
This was quick and easy amd very family friendly - most importantly really tasty - the only change I made was to sprinkle some vegan cheese on top before it went into the oven - another person commented it was sweet but there’s no sugar in it at all so I found it deliciously savoury
Sabri 4 years ago
super flavorful and very easy to make. i left the skin on my potatoes, they were small potatoes, but followed the rest of the recipe pretty exactly.
Lisa Wood 5 years ago
yummy indeed! followed recipe to the letter with just some additional veges thrown in with the lentils. it was lovely.