Lentil Goulash

This goulash is filling and flavorful, yet light and vegetarian! Serve it over brown rice, pasta, or in bowls as a thick stew. It’s a great fall dish!

4-6 servings

3 cups vegetable broth

1 large onion, thinly sliced

3 carrots, diced

1 1/2 cups dried lentils (opt for black or red)

1/4 cup parsley, chopped

2 garlic cloves, crushed

1 tsp Hungarian paprika

1 tsp dried oregano

1 tsp dried basil

1 medium eggplant, peeled and cubed

1 can (6 oz) tomato paste

1/4 cup red wine vinegar

1/4 tsp cinnamon

Salt and pepper to taste

Heat 1/4 cup of the broth in a large pot. Add onion, carrots, dried lentils, parsley, garlic, paprika, oregano, and basil. Mix well.  Add 2 1/2 cups of broth and bring to a boil. Lower the heat, cover, and simmer for 1 hour.

While the lentils are cooking, heat remaining 1/4 cup broth and add eggplant. Cook and stir until soft.

When the lentils have simmered for 1 hour, add eggplant, tomato paste, vinegar, cinnamon, salt, and pepper. Simmer 1 more hour. Add additional water or broth as needed to achieve the consistency you like.

213 calories; 13 g protein; 1 g fat; 42 g carb; 14 g fiber