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Eggplant and Lentil Stew
Eggplant and Lentil Stew

Eggplant and Lentil Stew
A hearty and nutritious stew featuring eggplant and lentils.
Eggplant and Lentil Stew

Provides a balanced meal with protein, fiber, and essential nutrients to support energy levels for cycle training.

Ingredients:
1
Servings
  • 300
    g
     eggplant
  • 150
    g
     lentil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 500
    ml
     water
Preparation Time: 40 minutes
Eggplant and Lentil Stew
Instructions:
  1. Dice the eggplant and onion. Mince the garlic.
  2. Heat olive oil in a pot over medium heat.
  3. Add onion and garlic, sauté until translucent.
  4. Add diced eggplant and cook for 5 minutes.
  5. Stir in lentils, cumin, coriander, salt, and pepper.
  6. Add chopped tomatoes and water.
  7. Bring to a boil, then reduce heat and simmer for 25 minutes until lentils are tender.
  8. Adjust seasoning to taste before serving.
Nutrition Per Serving 1120 g Per 100g
Energy 346 kcal 31 kcal
Protein 18 g 1.6 g
Fibre 18 g 1.6 g
Salt 2 g 0.2 g
Sugar 10 g 0.9 g
Carbohydrates 50 g 4.5 g
Fat 14 g 1.3 g
  • 300
    g
     eggplant
  • 150
    g
     lentil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 500
    ml
     water
1
Servings
0

Dice the eggplant and onion. Mince the garlic.

Heat olive oil in a pot over medium heat.

Add onion and garlic, sauté until translucent.

Add diced eggplant and cook for 5 minutes.

Stir in lentils, cumin, coriander, salt, and pepper.

Add chopped tomatoes and water.

Bring to a boil, then reduce heat and simmer for 25 minutes until lentils are tender.

Adjust seasoning to taste before serving.

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