I like to make this one in late summer when the basil and eggplant are plentiful. It's even better on day 2.
¾ cup black or green lentils
2 cloves of garlic
1 bay leaf
2 small Italian Eggplants or l large (¾# total), diced *
1 large onion, diced
1 large carrot, diced
3 T. tomato paste
1 ½ cups low-sodium chicken or vegetable broth
1 generous handful of basil leaves, chopped or 1 tsp dried basil
½ tsp kosher salt
Freshly ground pepper
In a medium pot, simmer lentils, garlic and bay leaf in water to cover by an inch or so. Cook until lentils are tender but not mushy, about 20 minutes.
While the lentils are cooking, heat a large non-stick skillet over medium heat and add 3 T EVOO. Sauté the eggplant until golden brown and tender, about 8-10minutes. Set aside eggplant in abowl.
In the same skillet, add the remaining 1 T. EVOO, sauté onion and carrot until lightly browned, 8-10 minutes. Stir in the tomato paste, and cook for another 2 minutes. Stir in the broth,eggplant, and basil. Season with up to ½ t. kosher salt and freshly ground pepper. Drain the lentils; discard the bay leaf and spoon lentils into individual bowls. Top with the eggplant mixture and enjoy!! Serves 4.
* I like to putt he diced eggplant in a colander, sprinkle with salt and let sit for 1 hour. Then pat the eggplant dry and proceed with directions.
Protein: 12 g
Sat Fat: 2g
Total Fat: 15 g
Carbs: 35 g
Fiber: 13 g
Recipe by Kate Sherwood through Nutrition Action Letter