Mediterranean Lentils with Roasted Eggplant and Tomatoes
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Vanilla and Bean · by Traci York★ 5.0 (9)

Mediterranean Lentils with Roasted Eggplant and Tomatoes

NUTRITION · PER SERVING75M COOK
CAL 19%·PRO 38%
CARBS 60G64% OF CAL
17G FIBER23G SUGAR21G OTHER
FAT 9G21% OF CAL
2G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Hearty lentils with roasted eggplant and tomatoes, flavored with lemon and garlic. This Mediterranean dish is satisfying and naturally vegetarian, served with bread or yogurt for a complete meal.

mainmediterraneanbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 4 pounds (1.4 kilograms) Globe Eggplants (about 4 large eggplants or 6 medium)
  • 1 cup (185 grams) Dry French Lentils
  • 3 1/4 cups (765 grams) Water
  • 20 ounces (640 grams) Cherry Tomatos (about two pints)
  • 1 Bayleaf
  • 2 tablespoons Olive Oil (extra virgin + more for drizzling if desired)
  • 2 1/2 tablespoons Fresh Lemon Juice (about 1/2 a lemon + more for serving)
  • 3 Plump Cloves of Garlic (crushed and minced)
  • 1/2 teaspoon Dried Oregano
  • 1/4 + 1/8 teaspoon Red Pepper Flakes
  • 3/4 - 1 teaspoon Fine Sea Salt
  • 3 tablespoons Fresh Chopped Parsley
  • 1/2 cups (155 grams) Greek Yogurt (or coconut cream for serving)
  • Fresh Ground Pepper
PREP
15M
SODIUM
602MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.