Dinner
Baby Red Lentil Eggplant Patties
| Total time:
| Prep:
| Cook:
| Servings:
|
| 40 min |
10 min |
30 min |
10 |
Dietary Restrictions
VegetarianDairy-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
1/2
Cup
red lentils
-
2
Cup
water
-
1
eggplant
-
1/2
onion
-
1
Cup
spinach
-
3
Tablespoon
nutritional yeast
-
2
Tablespoon
flaxseeds
-
1
Cup
rolled oats
-
1/4
Cup
whole wheat flour
-
1
Teaspoon
oregano
-
3
sweet potato
-
5
Cup
broccoli
-
3
Tablespoon
avocado oil
Directions
-
Pre heat the oven to 400 degrees F. / 204 degrees C.
-
Peel the sweet potatoes and cut them into thick strips. Add them to a baking sheet and drizzle with avocado oil. Bake for 30 minutes or until soft.
-
While the sweet potato bakes, fill a small pot with the water and bring to a boil. Add the red lentils, lower the heat to low, cover the pot, and cook for 20 minutes.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 202 kcal |
| Fat
| 6 g |
| Carbohydrates
| 31 g |
| Protein
| 9 g |
| Fiber
| 8 g |
| Sugar
| 5 g |
| Sodium
| 45 mg |
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