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Eggplant and Lentil Stew – Hearty, Diabetes-Friendly Dinner Recipe

 This hearty eggplant and lentil stew is a diabetes-friendly dinner rich in fiber, plant-based protein, and flavor. With warming spices and vegetables, it’s a satisfying and nutritious meal option.



Ingredients

  • Eggplant: 1 large, diced
  • Cooked lentils: 1 cup
  • Tomatoes: 2 large, diced
  • Carrot: 1 medium, diced
  • Celery stalk: 1, chopped
  • Onion: 1 medium, chopped
  • Garlic: 2 cloves, minced
  • Vegetable broth: 3 cups
  • Cumin powder: 1 teaspoon
  • Paprika: 1/2 teaspoon
  • Olive oil: 1 tablespoon
  • Fresh parsley: Chopped, for garnish
  • Salt and pepper: To taste

Instructions

  1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery, and sauté until softened, about 5 minutes.
  2. Add eggplant and spices: Add the diced eggplant, cumin, and paprika. Cook for another 5 minutes, stirring frequently.
  3. Simmer: Add the tomatoes, cooked lentils, and vegetable broth. Bring to a simmer, reduce the heat, and cook for 20-25 minutes or until the vegetables are tender and the flavors meld together.
  4. Season and serve: Add salt and pepper to taste. Garnish with fresh parsley before serving.


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