Name: Lentil and Eggplant Stew with Greek Yogurt Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Cooked Brown Lentils; 1 cup Cubed Eggplant; 2 Large Poached Eggs; 2/3 cup Nonfat Greek Yogurt; 1 tsp Olive Oil; 1/2 cup Low-Sodium Vegetable Broth; 1/2 tsp Ground Cumin; 1/4 tsp Smoked Paprika

Lentil and Eggplant Stew with Greek Yogurt Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lentil and Eggplant Stew with Greek Yogurt Drizzle

Warm, spiced lentils and tender roasted eggplant topped with soft-poached eggs and a cool, tangy Greek yogurt drizzle.

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NUTRITION

Protein

43.2g

Fat

15.6g

Carbs

43.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Cooked Brown Lentils

1 cup Cubed Eggplant

2 Large Poached Eggs

2/3 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 cup Low-Sodium Vegetable Broth

1/2 tsp Ground Cumin

1/4 tsp Smoked Paprika

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PREPARATION

1
Heat the olive oil in a large skillet over medium heat and sauté the cubed eggplant until tender and golden brown.
2
Stir in the cooked lentils, vegetable broth, cumin, and smoked paprika, then simmer for ten minutes until the liquid reduces and flavors meld.
3
While the stew simmers, poach the eggs in a separate pot of gently simmering water for three minutes until the whites are set but the yolks remain runny.
4
Ladle the warm lentil and eggplant stew into a bowl and carefully place the poached eggs on top.
5
Finish the dish with a generous drizzle of the cool Greek yogurt and an extra sprinkle of smoked paprika before serving.