persian

Eggplant and Lentil Stew with Dried Lime

Name: Eggplant and Lentil Stew with Dried Lime
Yield: 1 serving
Cuisine: persian
Ingredients: 85 g brown lentils, dry; 260 g eggplant, cubed; 90 g yellow onion, sliced; 22 g olive oil; 22 g tomato paste; 1 g dried lime; 12 g lemon juice; 2 g ground turmeric; 3 g salt; 0.8 g black pepper; 420 g water

This simmered dish pairs brown lentils, dry with eggplant, cubed, dried lime and yellow onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegan Vegetarian High satiety Heart friendly Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

84 g Carbohydrates

23 g Fat

21 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

85g brown lentils, dry 299 kcal
260g eggplant, cubed 65 kcal
90g yellow onion, sliced 36 kcal
22g olive oil 194 kcal
22g tomato paste 18 kcal
1g dried lime 0 kcal
12g lemon juice 4 kcal
2g ground turmeric 6 kcal
3g salt 0 kcal
1g black pepper 2 kcal
420g water 0 kcal

Cooking instructions

yellow onionolive oildried lime
Pierce the dried lime a few times with a skewer. In a small pot, heat olive oil over medium heat and cook the sliced onion 5 minutes until lightly golden.
tomato pasteground turmeric
Stir in turmeric and tomato paste; cook 1 minute to darken slightly.
brown lentilswater
Add lentils and water. Bring to a boil, then simmer 15 minutes.
brown lentilseggplantdried lime
Add eggplant cubes and the pierced dried lime. Simmer 18-22 minutes, stirring occasionally, until eggplant is tender and lentils are cooked.
lemon juicesaltblack pepperwater
Season with salt, pepper, and lemon juice. If the stew is too thick, add a splash of water and simmer 2 minutes.
Rest 5 minutes before serving to let flavors settle.