Gourmet Vegetables

Serves 4-6


Large Eggplant, 1

Green Peppers, 3

Medium Size Potato, 3

Tomato, 4

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 some oregano.

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.

Nutritional Facts:

Protein: Low (lentils)

Carbohydrates: High (From Potatoes, Egg Noodles)

Fat: Low

Cholesterol: Moderate ( with regular egg noodles)

Low (with cholesterol free egg noodles)

Vitamins: high


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.