Black lentil and eggplant bowls with plum relish
Gluten-Free, Vegetarian, Lean & Clean, Dairy-Free, Soy-Free
30 – 40 Minutes
We think of lentils as vegetarian caviar. Here we give them the royal treatment, with paprika-spiced eggplant and a tangy-sweet plum relish.
In your bag
- ¾ cup black lentils
- 1 dried bay leaf
- 1 yellow onion
- 1 globe eggplant
- 2 teaspoons sweet paprika
- 2 plums
- Fresh flat-leaf parsley
- 3 tablespoons roasted hazelnuts
- 1 or 2 celery ribs
- 1 lemon
- 2 ounces baby arugula
Cooking lentils at a gentle simmer helps maintain their caviar-like shape and texture; too-high heat can cause them to break down.
Make it Leaner: Use only half the hazelnuts and you’ll shave off 45 calories and 4.5 grams of fat per serving. To save another 45 calories and 4.5 grams of fat, omit the oil in the relish. Adding a squeeze of lemon juice to the relish instead will brighten the flavor without increasing the calories.
Protein: 26g (52% DV), Fiber: 22g (88% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2g, Saturated Fat: 1.5g (8% DV), Cholesterol: 0mg (0% DV), Sodium: 290mg (12% DV), Carbohydrates: 74g (25% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).