Lentils With Eggplant and Garam Masala
photo by Aerborneranger
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 9.85 ml olive oil
- 236.59 ml chopped onion
- 7.39 ml garam masala
- 236.59 ml chopped tomato
- 4.92 ml ground turmeric
- 4.92 ml grated peeled fresh ginger
- 2 garlic cloves, minced
- 453.59 g eggplant, peeled and chopped
- 946.36 ml water
- 236.59 ml dried lentils
- 7.39 ml salt
- 2 bay leaves
- 473.18 ml chopped zucchini
- 1064.65 ml hot cooked basmati rice
directions
- Heat oil in a large pot over medium-high heat.
- Add onion and garam masala; stir/saute 3 minutes or until onion is tender.
- Stir in tomato, turmeric, ginger, garlic, and eggplant; stir/saute 7 minutes or until eggplant is tender.
- Add water, lentils, salt, and bay leaves; bring to a boil.
- Cover, lower heat, and simmer 15 minutes.
- Stir in zucchini; bring to a boil.
- Lower heat, and simmer 10 minutes or until zucchini is tender.
- Discard bay leaves.
- Serve over rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I tried making this the other night, and it turned out not bad, using 3 C of water instead of 4 as recommended by Happy Harry #2. I often find lentil dishes turn out somewhat bland, which was the case with this. The ingredients are simple and easy to find, it is a healthy meal, and the taste is quite nice - perhaps with a bit more spices it would be less bland.
-
OMG!! This is SOOO good! It meets everything I love and need. I need to have lots of iron and this covers that...I LOVE eggplant. This is low-fat, high in protein, plenty of fiber, but most of all, IT TASTES GREAT!! Can you tell I'm excited? I did a little tweaking..cut salt to 1/4 tsp. and only used 3 cups of water which was just right since the tomatoes gave off a lot of liquid, and used 3 garlic cloves. NurseDi, thank you so much!