Vegetarian vegetable stew
| 2 | tbsp butter |
| 2 | cups chopped cabbage |
| 2 | cups chopped onion |
| 1 | eggplant |
| 1 | tsp turmeric |
| 1/2 | tsp cinnamon |
| 1/2 | tsp ginger |
| 1/8 | tsp allspice |
| 1/8 | tsp saffron threads |
| 2 | cups vegetable broth |
| 4 | medium carrots |
| 1 | medium rutabaga |
| 1 | cup chopped tomatoes |
| 2 | cups cooked lentils |
| 1/2 | cup raisins |
- Melt butter in large pot. Add cabbage and onions, cook until softened. Add cubed eggplant, stir till softened, 3 min.
- Stir in spices (plus 1 bay leaf), add broth, and bring to a boil.
- Add carrot chunks, cubed rutabaga, tomatoes. Cook covered, stirring occasionally, 40 min, or until veg are tender.
- Add lentils and rasins, cook covered 20 min longer or until stew is thinkened. Discard bay leaf.
- Serve with couscous or brown rice.
Main Dish, Moroccan
| Nutrition Facts | ||||||
Serving Size 322.1g |
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Amount Per Serving |
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Calories 290 Calories from Fat
37 |
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% Daily Value* |
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Total Fat
4.1g 6%
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Saturated Fat
1.6g 8%
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Cholesterol
8mg 3%
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Sodium
254mg 11%
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Total Carbohydrates
49.9g 17%
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Dietary Fiber
20.2g 81%
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Sugars
15.7g |
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Protein
17.1g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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