
Send a Meal BlogWednesday, March 02 2011
1 cup dry lentils, rinsed and drained
1 small eggplant (12 ounces), peeled and cubed 2 14-1/2-ounce cans diced tomatoes with basil, garlic, and oregano, undrained 2 large onions, coarsely chopped 2 medium yellow summer squash and/or zucchini, halved lengthwise and cut in 1/2-inch-thick slices (about 2 1/2 cups) 1 medium red sweet pepper, seeded and chopped 1/2 cup water 1/4 to 1/2 teaspoon ground black pepper 1. In a 3-1/2- or 4-quart slow cooker, combine lentils, eggplant, undrained tomatoes, onions, summer squash, sweet pepper, the water, and black pepper. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Makes 6 (1-1/3-cup) servings. Nutrition Facts Per Serving: Calories215 Total Fat (g)1 Sodium (mg)713 Carbohydrate (g)42 Fiber (g)14 Protein (g)12 Diabetic Exchanges Starch (d.e.)1.5 Vegetables (d.e.)2.5 Very Lean Meat (d.e.)1 Comments:
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