6 Serves
148 Mins
Cut the eggplant into rounds, place them on paper towels, and sprinkle with kosher salt to draw out moisture for 15 minutes before dicing.
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NigerianVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
262 µg / 400 µgCalcium
128 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
188 mg / 1,250 mgPotassium
838 mg / 4,700 mgSodium
322 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
9 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Score the tops of the tomatoes and blanch them in boiling water for 1 minute, then transfer to cold water to easily peel the skins.
Boil the lentils in water until tender, then drain and rinse under cool water.
Heat olive oil in a large stock pot over medium heat, then sauté the minced garlic and onions for 10 minutes with kosher salt.
Gradually add the diced eggplant, peppers, carrots, and yellow squash to the pot.
Stir in the thyme, cumin, oregano, and black pepper, then simmer until the vegetables are tender and a flavorful stock has formed.
Fold in the cooked lentils and kidney beans, then continue to simmer the stew for up to 90 minutes to allow the flavors to meld.
21
g36
g17
g
