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Lentils with Eggplant and Garam Masala

Photo: Karry Hosford
Yield 6 servings (serving size: 1 1/4 cups lentil mixture and 3/4 cup rice)
Store the remaining Garam Masala in an airtight container in the freezer for up to six months. Use it to season tofu, couscous, and steamed vegetables.

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 1/2 teaspoons Garam Masala
  • 1 cup chopped tomato
  • 1 teaspoon ground turmeric
  • 1 teaspoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 (1-pound) eggplant, peeled and chopped
  • 1 cup dried lentils
  • 4 cups water
  • 1 1/2 teaspoons salt
  • 2 bay leaves
  • 2 cups chopped zucchini
  • 4 1/2 cups hot cooked basmati rice

Nutrition Information

  • calories 447
  • caloriesfromfat 7 %
  • fat 3.3 g
  • satfat 0.6 g
  • monofat 1.5 g
  • polyfat 0.8 g
  • protein 17 g
  • carbohydrate 90.6 g
  • fiber 12.4 g
  • cholesterol 0.0 mg
  • iron 4.5 mg
  • sodium 587 mg
  • calcium 56 mg

How to Make It

  1. Heat olive oil in a Dutch oven over medium-high heat. Add onion and Garam Masala; sauté 3 minutes or until onion is tender. Stir in tomato, turmeric, ginger, garlic, and eggplant; sauté 7 minutes or until eggplant is tender.

  2. Add lentils, water, salt, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in zucchini; bring to a boil. Reduce heat, and simmer 10 minutes or until zucchini is tender. Discard bay leaves. Serve over rice.

  3. Totals include Garam Masala.