Turkish Eggplant (Aubergine) Lentil Stew

Name: Turkish Eggplant (Aubergine) Lentil Stew
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 2 anaheim chilies, seeded and chopped; 1 large eggplant; 158 milliliters extra virgin olive oil; 4 garlic cloves, chopped; 118 milliliters kosher salt; 118 milliliters lentils; 2 Tbsps mint leaves; 1 onion, chopped; 59 milliliters pomegranate molasses; 1 pinch crushed red pepper flakes; 1 Tbsp tomato paste; 2 tomatoes, chopped; 6 servings water

You can never have too many soup recipes, so give Turkish Eggplant (Aubergine) Lentil Stew a try. One portion of this dish contains about 6g of protein, 25g of fat, and a total of 351 calories. This gluten free and vegan recipe serves 6. Head to the store and pick up mint leaves, tomato paste, pepper flakes, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours. It can be enjoyed any time, but it is especially good for Autumn.