Lentils with Eggplant and Garam Masala

Photo: Karry Hosford
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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Totals include Garam Masala.

Note:

Peter Berley,

September 2002