Name: Lentil and Eggplant Stew with Greek Yogurt and Fresh Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Cooked Brown Lentils; 1 1/2 cups Cubed Eggplant; 1/2 cup Nonfat Greek Yogurt; 2 Large Eggs; 1 tsp Olive Oil; 1/4 cup Diced Yellow Onion; 1 clove Minced Garlic; 1 tbsp Fresh Mint

Lentil and Eggplant Stew with Greek Yogurt and Fresh Herbs

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 and Fresh Herbs

A hearty stew of simmered lentils and tender eggplant seasoned with warm spices, topped with cool Greek yogurt and soft-poached eggs for a velvety finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.6g

Fat

15.9g

Carbs

52.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Cooked Brown Lentils

1 1/2 cups Cubed Eggplant

1/2 cup Nonfat Greek Yogurt

2 Large Eggs

1 tsp Olive Oil

1/4 cup Diced Yellow Onion

1 clove Minced Garlic

1 tbsp Fresh Mint

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat the olive oil in a small pot over medium heat.
2
Add the diced onion and garlic, sautéing until fragrant and translucent.
3
Stir in the cubed eggplant along with a pinch of cumin and coriander, cooking for 5 minutes until the eggplant begins to soften.
4
Add the cooked lentils and a splash of vegetable broth or water to create a stew-like consistency.
5
Reduce heat to low and simmer for 10 minutes to allow the flavors to meld.
6
While the stew simmers, bring a separate small pot of water to a gentle simmer and poach the eggs for 3 minutes until the whites are set but the yolks remain runny.
7
Transfer the lentil and eggplant stew to a bowl.
8
Top with the Greek yogurt, the poached eggs, and a garnish of fresh mint before serving.