Directions:
- In a large heavy pot, heat oil and cook onions until tender. Stir in green, red peppers and carrots and cook for 2 minutes. Stir in eggplant and zucchini. Add all the spices and toss to coat. Stir in the lentils. Add the wine, tomatoes, oregano and basil. Bring to a boil and reduce heat. Cover and simmer gently for 1 hour. If more liquid is needed, add 1 cup of water. Stir the stew occasionally. When lentils are tender, stir in the beans. Cook for another 20 minutes. Season to taste. Garnish with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 367.34 Kcal (1538 kJ) | ||
| Calories from fat | 28.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 5% | |
|---|---|---|---|
| Sodium | 359.93mg | 15% | |
| Potassium | 1356.97mg | 29% | |
| Total Carbs | 62.48g | 21% | |
| Sugars | 14.44g | 58% | |
| Dietary Fiber | 25.01g | 100% | |
| Protein | 21.89g | 44% | |
| Vitamin C | 50.5mg | 84% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 19.9mg | 111% | |
| Calcium | 147.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 90.38 Kcal (378 kJ) | ||
| Calories from fat | 6.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.77g | 5% | |
|---|---|---|---|
| Sodium | 88.55mg | 15% | |
| Potassium | 333.85mg | 29% | |
| Total Carbs | 15.37g | 21% | |
| Sugars | 3.55g | 58% | |
| Dietary Fiber | 6.15g | 100% | |
| Protein | 5.39g | 44% | |
| Vitamin C | 12.4mg | 84% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 4.9mg | 111% | |
| Calcium | 36.3mg | 15% | |
* 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.
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