lunch recipe · #04820
Eggplant Oregano Tahini Steel-Cut Oat Lentil Savory Porridge
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 53 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 9
Prep18 min
Cook35 min
Inactive0 min
Total53 min
Ingredients
- 1½ cupsSteel-Cut Oats
- 10 ozCanned Lentils
- 5 cupsVegetable Broth
- 1 onionYellow Onion
- 1 tbspOlive Oil
- 8 ozEggplant
- 1 tsp, leavesOregano
- ¼ cupTahini
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Drain and rinse the Canned Lentils. Chop the Yellow Onion and prepare the Eggplant, Oregano, Tahini.
- Heat the Olive Oil in a saucepan. Cook the Yellow Onion and the firm produce among the Eggplant, Oregano, Tahini for 5 minutes, then stir in the Steel-Cut Oats, Vegetable Broth, and Table Salt.
- Simmer, stirring often, until the Steel-Cut Oats is tender and porridge-like. Stir in the Canned Lentils and remaining Eggplant, Oregano, Tahini, warm everything through, and serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 11.9 g
- Carbohydrates
- 44.7 g
- Fat
- 10.2 g
- Fiber
- 10 g
- Sodium
- 953 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Sesame
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.