Eggplant & Lentil Stew
A hearty, plant-based one-pot dinner from your Week 2 FareRx bag - about 28g carb, 11g fiber, and 11g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Lentils are slow-digesting carbs rich in fiber, and eggplant adds bulk with almost none - a steady, filling dinner.
Ingredients
- •1 small eggplant, cubed
- •1 cup cooked lentils (or 1/2 cup dried, simmered)
- •1/4 red onion, diced
- •squeeze of lemon
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Warm olive oil in a pot; cook onion and eggplant 8-10 min until soft.
- 02
Add lentils and a cup of water; 15-20 min until thick.
- 03
Finish with a squeeze of lemon.
Dietitian’s notes
- →Brown the onion and eggplant first to build flavor before the lentils go in.
- →Finish with lemon to brighten it without reaching for salt.
Make it yours
Stir in a little tomato-basil soup from a later bag for a richer broth.
Recipes are a start. A dietitian is the plan.
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