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.
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.
This recipe was fine but not exciting. I followed the recipe exactly and served it with steamed cauliflower. The flavors were flat and uninteresting, and although this dish is a nice vegetarian option that filled me up, it's not a dish I would make again. There are, I think, much tastier Indian recipes than this one.
I was really looking forward to this dish, and could not have been more disappointed. It commits the worst food sin: it is bland, mushy, and flavorless. I wish I could get a refund on all the ingredients that were lost in the line of duty.
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