Vegetarian

lentil and eggplant stew is for Dinner.

lentil and eggplant stew takes 10 minutes to prepare.

lentil and eggplant stew takes 40 minutes to cook.

lentil and eggplant stew makes 4 servings.

The ingredients for lentil and eggplant stew are:

1 medium eggplant
1 cup lentils
5 cloves garlic (or less, if you prefer)
1/4 cup chopped onion (I used red)
1 cube Rapunzel vegan vegetable bouillon (or enough of your favorite bouillon to make 2 cups broth)
2 cups Whole Foods 365 Roasted Red Pepper Pasta Sauce (or your favorite marinara)
2 cups water
1 Tbsp Smart Balance (or olive oil)
1 Tbsp Oregano
1 Tbsp Basil

Here is how you make lentil and eggplant stew:

Chop eggplant in small cubes.Peel garlic, crush with side of knife, and chop finely.Chop onion.Rinse lentils.Add margarine or olive oil to a 5-6 quart pot and heat over medium heat. Add onions and garlic and cook until onions become translucent and garlic begins to turn golden.Add herbs and saute for about 30 seconds before adding water.Pour water into pot and bring to boil. Add bouillon and stir until dissolved. Add marinara sauce, eggplant, and lentils.Bring back to boil. Boil for another 30 minutes or so, until lentils are very soft. Stir often. The end product will be quite thick. You may want to add another 1/2 cup of water if it looks too thick for you.Makes 4 servings (just over a cup per serving). This stands alone as a meal, but would also be good as a dip for pita, or with a spinach salad with walnuts and balsamic.Number of Servings: 4Recipe submitted by SparkPeople user TAILSFOX.

The nutritional information for lentil and eggplant stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 211.0

• Total Fat: 13.8 g
• Cholesterol: 0.0 mg
• Sodium: 957.0 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 8.4 g
• Protein: 9.8 g

lentil and eggplant stew is Italian cuisine.

The dietary needs meet for lentil and eggplant stew is Vegan