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Mediterranean Eggplant and Lentil Stew
Mediterranean Eggplant and Lentil Stew

Mediterranean Eggplant and Lentil Stew
A hearty and nutritious stew featuring eggplant and lentils, perfect for a post-training dinner.
Mediterranean Eggplant and Lentil Stew

This meal provides a balanced mix of protein, fiber, and carbohydrates to aid in muscle recovery and replenish energy stores after a day of training.

Ingredients:
1
Servings
  • 300
    g
     eggplant
  • 200
    g
     lentil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     parsley
  • 500
    ml
     water
Preparation Time: 45 minutes
Mediterranean Eggplant and Lentil Stew
Instructions:
  1. Dice the eggplant and tomatoes, and chop the onion and garlic.
  2. Heat olive oil in a large pot over medium heat.
  3. Add onion and garlic, sauté until translucent.
  4. Stir in cumin and paprika, cook for another minute.
  5. Add eggplant, tomatoes, lentils, and water to the pot.
  6. Season with salt and black pepper.
  7. Bring to a boil, then reduce heat and simmer for 30 minutes until lentils are tender.
  8. Garnish with chopped parsley before serving.
Nutrition Per Serving 1000 g Per 100g
Energy 351 kcal 35 kcal
Protein 18 g 1.8 g
Fibre 15 g 1.5 g
Salt 2 g 0.2 g
Sugar 10 g 1.0 g
Carbohydrates 50 g 5.0 g
Fat 14 g 1.4 g
  • 300
    g
     eggplant
  • 200
    g
     lentil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     parsley
  • 500
    ml
     water
1
Servings
0

Dice the eggplant and tomatoes, and chop the onion and garlic.

Heat olive oil in a large pot over medium heat.

Add onion and garlic, sauté until translucent.

Stir in cumin and paprika, cook for another minute.

Add eggplant, tomatoes, lentils, and water to the pot.

Season with salt and black pepper.

Bring to a boil, then reduce heat and simmer for 30 minutes until lentils are tender.

Garnish with chopped parsley before serving.

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