A hearty and nutritious dish, this eggplant and lentil stew offers plenty of fiber, protein, and antioxidants, making it perfect for blood sugar control and overall health.
Ingredients:
- 1 medium eggplant, diced
- 1 cup dry lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups low-sodium vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt & pepper to taste
- fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until softened.
- Stir in the diced eggplant, cooking for 5 minutes until lightly browned.
- Add the cumin, paprika, and salt, stirring to coat the vegetables with spices.
- Pour in the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
- Adjust seasoning with salt and pepper, and serve hot, garnished with fresh parsley.
Health Benefits:
- Lentils are rich in fiber and protein, helping to keep blood sugar levels steady.
- Eggplant is low in carbohydrates and provides antioxidants that benefit overall health.
Nutritional Information (per serving):
- Calories: 240
- Carbs: 35g
- Protein: 12g
- Fat: 6g
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