Eggplant Lentil Stew With Pomegranate Molasses

Name: Eggplant Lentil Stew With Pomegranate Molasses
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters brown lentils; 2 long green chiles, such as Anaheims—stemmed, seeded and coarsely chopped; 0 teaspoons crushed red pepper; 680 grams eggplant (or enough eggplants for 1 1/2 lbs); 4 mediums garlic cloves, minced; 2 Tbsps chopped mint leaves; 158 milliliters extra-virgin olive oil; 1 medium onion, finely chopped; 59 milliliters pomegranate molasses; 6 servings Salt; 1 Tbsp tomato paste; 2 mediums tomatoes, chopped; 6 servings Water

Eggplant Lentil Stew With Pomegranate Molasses might be just the soup you are searching for. This recipe serves 6. One portion of this dish contains about 6g of protein, 25g of fat, and a total of 359 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up brown lentils, water, olive oil, and a few other things to make it today. Eggplant and Lentil Stew with Pomegranate Molasses, Eggplant (Aubergine) With Pomegranate Molasses, and Lentil Hummus Wrap with Pomegranate Molasses Recipe are very similar to this recipe.