A flavorful and hearty stew made with eggplant, lentils, and spices, served with rice.
Ingredients
- 2 eggplant diced
- 1 onion chopped
- 2 cloves garlic minced
- 1 can diced tomatoes 14 ounces
- 1 cup dried lentils
- 4 cups vegetable broth
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 2 cups white rice cooked
Instructions
- Heat oil in a large pot or Dutch oven over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the diced eggplant and cook for another 5 minutes, until slightly browned.
- Stir in the diced tomatoes, lentils, vegetable broth, cumin, paprika, turmeric, cayenne pepper, salt, and pepper.
- Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the lentils are tender.
- Serve the stew over cooked white rice.
Nutrition
Calories: 320kcalCarbohydrates: 57gProtein: 14gFat: 3gFiber: 14g