Vegetable and Lentils Recipe

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Ingredients:

Serving

1 onion, chopped
1 eggplant , pealed, cubed , soaked in salt water, rinsed
1 zucchini, cubed
1 yellow squash, cubed
4 garlic cloves
2 -3 tsp curry powder
1 tsp crushed bay leaf
1 (28 oz) can diced tomatoes , with juice
1 1/2 cups vegetable broth
1 1/2 cups lentils
salt and pepper

Directions:

1) Saute onion, eggplant, zucchini, and squash in a pot, using a small amount of water, for a few minutes.
2) Add curry powder, garlic and bay leaves.
3) Add tomatoes, broth and lentils. Bring to boil, reduce heat, and cook about 30 minutes (or until lentils are cooked).
4) Salt and pepper to taste.
5) Serve and Enjoy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	182.76 Kcal (765 kJ)
Calories from fat	12.52 Kcal
		% Daily Value*
Total Fat	1.39g	2%
Cholesterol	0.46mg	0%
Sodium	242.21mg	10%
Potassium	598.16mg	13%
Total Carbs	32.44g	11%
Sugars	4.62g	18%
Dietary Fiber	13.92g	56%
Protein	11.25g	22%
Vitamin C	6mg	10%
Iron	3.6mg	20%
Calcium	41.9mg	4%

Amount Per 100 g
Calories	114.05 Kcal (478 kJ)
Calories from fat	7.81 Kcal
		% Daily Value*
Total Fat	0.87g	2%
Cholesterol	0.29mg	0%
Sodium	151.15mg	10%
Potassium	373.28mg	13%
Total Carbs	20.25g	11%
Sugars	2.88g	18%
Dietary Fiber	8.69g	56%
Protein	7.02g	22%
Vitamin C	3.7mg	10%
Iron	2.2mg	20%
Calcium	26.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.