Yield
6 servings (serving size: 1 1/4 cups lentil mixture and 3/4 cup rice)
Photo: Karry Hosford

How to Make It

Step 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.

Step 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.

Step 3

Totals include Garam Masala.

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