Savory Eggplant with Lentils

By oldbklady

Ingredients

• 3/4 c. lentils
• 2 cloves garlic
• 1 bay leaf
• 1 chicken bouillon cube
• 4 Tbs. extra-virgin olive oil, divided
• 1 eggplants (about 3/4 lb. total), diced
• 1 chopped onion
• 1 chopped carrot
• 1 chopped gr pepper
• 3 tbs. tomato paste
• 1 1/2 c. chicken broth
• 1 generous handful of basil leaves, chopped
• salt & pepper to taste

Preparation

Step 1

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

While the lentils are coking, add 3 Tbs. of the oil to a large, non-stick skillet and saute the eggplant, onions,carrots and pepper until golden brown and tender, 5-8 minutes. Stir in the tomato paste and cook for another 2 minutes. Stir in the broth and basil. Season with up to 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 (1½ 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