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Spicy Squash, Eggplant and Lentil Stew


Spicy Squash, Eggplant and Lentil Stew Recipe

Ingredients:
  • 1 cup yellow split peas, picked over, washed, and drained
  • ¾ cup lentils, picked over, washed, and drained
  • 6½ cups water
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon ground cloves
  • 2 bay leaves
  • 1 to 2 fresh hot green chiles, minced
  • 2½ teaspoons salt, or to taste
  • ¾ pound tomatoes, chopped
  • 3 cups skinned and seeded butternut squash chunks (1-inch), about 1 small squash
  • 5 cups eggplant chunks (1-inch) with skin (about 1 medium)
  • 1 medium red onion, cut into 1-inch pieces
  • 1 cup fresh or frozen corn kernels
  • 12 fresh spinach leaves, stemmed, washed, and torn into bite-size pieces
  • ¼ cup canola oil
  • 1 teaspoon black mustard seeds (optional)
  • 1 small red onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 garlic clove, minced
  • ¼ cup chopped fresh cilantro
  • Juice of ½ lemon
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 288kcal (14%)
Total Fat 8g (13%)
Saturated Fat 1g (4%)
Cholesterol 0mg (0%)
Total Carbohydrate 44g
Dietary Fiber 16g
Sugars 8g
Protein 14g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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