280
calories
17
ingredients
7
servings
273
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Related categories: Main DishesBoilingSauteeingDairy-freeSesame-freeSeafood-free+ See all
Ingredients
1 tbsp olive oil
1 onion large, diced medium
3 cloves garlic minced
1 tbsp fresh ginger minced
1 1/2 lbs eggplant peeled and cut into 3/4 inch chunks
1 1/2 tbsps curry powder mild, more to taste
1/2 tsp fennel seeds ground, or chopped fennel seed
1 tsp salt
black pepper fresh
1/4 tsp cayenne powder, leave out if you don’t like spicy, increase if you do
1/2 cup red lentils
1/2 cup brown lentils
1/2 cup fresh cilantro lightly packed, chopped, extra for garnish
5 cups vegetable broth
3 cups black-eyed peas cooked, rinsed and drained, about 2 16 oz cans
2 tbsps fresh lemon juice
2 tbsps tomato paste
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Recipe Instructions
Read the instructions at Post Punk KitchenNutrition Facts
280
calories
3
g fat
5
g sugar
Amount Per Serving (recipe is 7 servings)
Calories 280
Calories From Fat 25
% Daily Value*
Total Fat 3g
5%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 1030mg
43%
Potassium 540mg
15%
Total Carbohydrates 49g
16%
Dietary Fiber 12g
48%
Sugars 5g
Protein 17g
34%
Vitamin A
10%
Vitamin C
10%
Calcium
4%
Iron
15%
Weight Watchers Points
PointsPlus: 7SmartPoints: 9
