Monday, August 27, 2012

Eggplant & Lentils

This Vegan Eggplant and Lentils recipe is easy to make, and it super filling and low in calories. Plus it's easy to customize by adding in different vegetables if desired. Also this recipe can be split into smaller servings and eaten as a side dish instead of the main course.
Eggplant & Lentils
Gluten Free, Vegan
Serves 1, or as a side dish serves 2-4

  • 1/2 Lg Eggplant (Chopped)
  • 1/2 Cup Carrot (Chopped)
  • 1/2 Cup Mushrooms (Chopped)
  • 1/4 Cup Shiitake Mushrooms (Chopped) [Optional, but I like the meatiness they add to the dish]
  • 1/4 Cup Onion (Chopped)
  • 1/4 Cup Dry Lentils
  • 2 Cloves Garlic (Minced)
  • Pam Spray or Olive Oil [Calorie count does not include olive oil]
  • 1 Tsp Italian Herbs [No Sodium]
  • 1/2 Tsp Cracked Pepper
  • 1/4 Tsp Celery Flakes [No Sodium]
 Who wouldn't want a huge plate full? MMM!!!


  1. Cook the lentils in water like the package suggests. Add half of the seasonings to the water.
  2. Chop the vegetables and mince the garlic.
  3. Heat Pam spray or olive oil in a saute pan and add the garlic.
  4. When the garlic starts to cook add the onions and cook until translucent.
  5. Add the eggplant, mushrooms, and carrots and saute. Mix in the other half of the seasonings.
  6. When the lentils are cooked and the water is gone, add the lentils to the saute pan and mix well.
  7. Serve and Enjoy.

The whole recipe is 1 serving size. It can easily be doubled, and you can also make the serving size smaller and serve it as a side dish.
Calories: 266

Total Fat: 0.7g
Saturated Fat: 0.1g
Sodium: 67mg
Total Carbohydrates: 54.5g
Dietary Fiber: 18.9g
Sugars: 13.2g
Protein: 15.2g
Vitamin A: 215%

Vitamin C: 24%

Calcium: 11%
Iron: 21%

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