Healthy Curried Eggplant and Lentil Salad for weight loss

                                                                                                                                 

2 c vegetable broth or water

1 c dried lentils, rinsed and drained

2 t Curry powder

2 garlic cloves, minced

¼ t Smoked paprika

2 T olive oil

2 8oz eggplants, cut into ½” slices

1 c diced cucumber

½ c diced red bell pepper

2 T red wine vinegar

2 c arugula

1. Combine broth, lentils, 1 teaspoon curry powder and garlic in a medium pot and bring to a boil.  Reduce heat to low, cover and cook for 15-20 minutes or until lentils are tender.  Remove from heat; let stand covered for 10 minutes.  Drain excess liquid.

2. In a small bowl combine paprika and remaining 1 teaspoon curry powder.  Brush the eggplant slices with 2 teaspoons of the olive oil.  Sprinkle the eggplant with the paprika mixture. 

3. Coat a grill rack with nonstick cooking spray.  Preheat grill to medium.  Grill eggplant slices 2-4 minutes per side or until tender.  Remove to a cutting board; allow to cool for 10 minutes then dice.

4. Combine the diced eggplant, lentils, cucumber, and bell pepper in a large bowl.  Toss with vinegar and remaining olive oil.  Season with salt and pepper to taste.  To serve, place arugula on a plate and top with the eggplant mixture.

Makes 8 1-cup servings.

NUTRITION INFO:

Calories 200

Total Fat 6 g

Cholesterol 0 mg

Sodium 210 mg

Carbohydrate 28 g

Dietary Fiber 8 g

Protein 11 g