Large Eggplant, 1
Green Peppers, 3
Medium Size Potato, 3
Large Onion, 1
Tomato paste, 2 tablespoon
Lentils, 1/4 cup uncooked
Egg noodles, 12 oz (regular or eggwhite)
Salt, Pepper, Paprika, oregano
Peel the eggplants, potatoes, and the Onion. Cut the eggplants into long strips
and the potatoes into squares. In a large pot, pour 3 cups of water, and lentils.
On high heat cook lentils for 3 minutes before adding the potato squares, salt,
pepper, paprika, and olive oil.
Next, add chopped onions, and eggplant strips. Finally, slice tomatoes and add to
the mix. Mix 2 tablespoons of tomato paste in 1/2 cup of water, and add to the
vegetables. Cooking should continue until the potatoes are cooked. Finally, add
Boil the egg noodles in water, salt, and some olive oil. The egg noodles cook
very fast, so don't boil for too long.
Serve the vegetables on a bed of egg noodle.
Protein: Low (lentils)
Carbohydrates: High (From Potatoes, Egg Noodles)
Cholesterol: Moderate ( with regular egg noodles)
Low (with cholesterol free egg noodles)
This dish contains some animal egg product, which is in the egg noodle. For the
strict vegetarians, you can substitute plain white rice
or a pasta noodle not containing egg product. The amount of protein in this dish
is less than what we need in a day. The lentils are a source of protein, but this
dish should be served in a day when your other meals do contain more protein.