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Photo: Karry Hosford Photo by: Photo: Karry Hosford

Lentils with Eggplant and Garam Masala

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.

Cooking Light SEPTEMBER 2002

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

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.

Nutritional Information

Amount per serving
  • Calories: 447
  • Calories from fat: 7%
  • Fat: 3.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 17g
  • Carbohydrate: 90.6g
  • Fiber: 12.4g
  • Cholesterol: 0.0mg
  • Iron: 4.5mg
  • Sodium: 587mg
  • Calcium: 56mg
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Lentils with Eggplant and Garam Masala Recipe

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