Number of Servings: 8

Ingredients

Olive Oil (or olive oil spray)

Garlic, 1 clove, minced

Onions, raw, 1 cup, chopped 

Raw baby carrots, 2 oz chopped

Celery, raw, .50 cup, diced 

Eggplant, fresh, 1.5 cup, cubes 

Zucchini, .50 cup, cubes

Water, 4 cup (option low sodium veggie stock)

Lentils, dry, 1 cup (rinsed) 

Salt, .50 tsp 

Onion Powder, 1 tsp 

Garlic Powder, 1 tsp 

Paprika, 1 tsp 

Black Pepper, .50 tsp

Directions

Heat a large pot on medium/high heat, add olive oil. Saute carrots for 2 minutes, if needed add more oil once more. Add garlic, onions, and celery, saute all for another 2 minutes. Add eggplant & zucchini, saute another minute. Stir in water, lentils, and spices, bring to boil. Turn heat down to low, stir, cover and simmer for 30 minutes. Stir every 15 minutes, check lentils tenderness after 30 minutes. Enjoy! 

I do the same process with the instant pot (saute and pressure cook for 6 minutes, then natural release). Option to do the saute in a pan, then blend the veggies and add to the instant pot with the water and lentils, then pressure cook for 6 minutes.

Adapted from:

Recipe submitted by SparkPeople user JAN11661.