Vegetarian

Barbecue Baked Lentils and Eggplant is for Dinner.

Barbecue Baked Lentils and Eggplant takes several minutes to prepare.

Barbecue Baked Lentils and Eggplant takes several minutes to cook.

Barbecue Baked Lentils and Eggplant makes 9 servings.

The ingredients for Barbecue Baked Lentils and Eggplant are:

3 cups vegetable broth (1 can tomatoes, and any veggies you want, blended with water to make a vegetable broth)
2 cups dried brown lentils
1 medium carrot, cut into bite-sized pieces
1 cup eggplant (peeled and cubed)
1/2 tsp salt, divided
1 cup diced onion
1/2 cup ketchup
1/3 cup maple syrup
1/4 cup prepared mustard
1/2 tsp ground ginger
1/2 tsp vanilla extract
1/4 tsp ground allspice
1/4 tsp black pepper

Here is how you make Barbecue Baked Lentils and Eggplant:

Combine broth, lentils, and 1/4 tsp. salt in large sauce pan. Bring to a boil; reduce heat to medium low, and simmer 20 minutes. Add carrots, and simmer additional 10 minutes. Combine lentils, diced onion, and carrots and eggplant in an 11 x 7 inch baking dish. Combine 1/4 tsp salt, ketchup, and the remaining ingredients. Pour the ketchup mixture over the lentil mixture, stirring to combine. Add extra water as needed so that mixture is a little soupy. Bake at 350 degrees for 1 hour.Number of Servings: 9Recipe submitted by SparkPeople user CALBIRDER.

The nutritional information for Barbecue Baked Lentils and Eggplant is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 117.6

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 506.0 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 4.7 g
• Protein: 4.8 g

The dietary needs meet for Barbecue Baked Lentils and Eggplant is Vegetarian