Greek Red Lentil and Eggplant Skillet With Feta
A comforting Mediterranean one-pan dish featuring tender eggplant and creamy red lentils simmered in rich vegetable broth and tomato sauce, finished with tangy feta cheese.
Prep
10 min
Cook
20 min
Total
30 min
Makes
2 servings
Created together. Shared with you.
Made by Jeannie + Lila
Jeannie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
20 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Colander · Knife and cutting board
Time saver
Store leftover portions in an airtight container in the refrigerator for up to 3 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Cut the eggplant into 0
- 01
Cut the eggplant into 0
Cut the eggplant into 0.5 inch (1.3cm) cubes and finely dice the red onion.
Tap card to mark done - 02
Heat olive oil in a deep skillet…
Heat olive oil in a deep skillet over medium heat at 350°F (175°C).
Tap card to mark done - 03
Add the diced red onion and eggplant…
Add the diced red onion and eggplant cubes to the skillet, sautéing for 6 to 8 minutes until softened and light brown.
Look for: softened and light brown
Tap card to mark done - 04
Stir in the dry red lentils
Stir in the dry red lentils, crushed tomatoes, and vegetable broth to cover the lentils.
Tap card to mark done - 05
Bring the mixture to a gentle boil
Bring the mixture to a gentle boil, then lower the heat to medium-low, cover, and simmer for 10 to 12 minutes until the red lentils are tender and creamy.
Look for: the red lentils are tender and creamy
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Remove the lid and stir
Remove the lid and stir; if the skillet feels too thick, add a small splash of warm vegetable broth until a stew-like consistency is reached.
Look for: a stew-like consistency is reached
Tap card to mark done - 07
Turn off the heat
Turn off the heat, sprinkle crumbled feta cheese over the top, cover for 2 minutes to soften the cheese, and serve warm.
Allow: 2 minutes
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