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!
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