Savory Eggplant with Lentils

By irra

Ingredients

• 3/4 cup black or green lentils
• 2 cloves garlic
• 1 bay leaf
• 4 Tbs. extra-virgin olive oil, divided
• 2 small Italian eggplants (about 3/4 lb. total), diced
• 1 large onion, diced
• 1 large carrot, diced
• 3 Tbs. tomato paste
• 1 1/2 cups low-sodium vegetable broth
• 1 generous handful of basil leaves, chopped
• 1/2 tsp. kosher salt
• Freshly ground black pepper

Details

Servings 4
Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

In a medium pot, simmer the lentils, garlic, and bay leaf in water to cover by an inch until the lentils are tender but not mushy, about 20 mushy.

While the lentils are coking, add 3 Tbs. of the oil to a large, non-stick skillet and saute the eggplant until golden brown and tender, 8–10 minutes. Stir in the tomato paste and cook for another 2 minutes. Stir in the broth, eggplant, and basil. Season with up to 1/2 tsp. salt and pepper to taste.

Drain the lentils and discard the bay leaf. Spoon the lentils into individual bowls and top with the eggplant.

Per serving (1 1/2 cups):
Calories: 310
Total fat: 15 g
Sat fat: 2 g
Protein: 12 g
Sodium: 320 mg
Cholesterol: 0 mg
Carbohydrates: 35 g
Fiber 13 g