Lentils with Eggplant and Garam Masala

Name: Lentils with Eggplant and Garam Masala
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

7 Reviews

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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

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.

Ratings & Reviews

ChefLake's Review

2012-10-23T16:36:55-04:00 ChefLake

We thought this was very good. I made it exactly as written. I served with Naan and Indian pickles. I will be making this again as I always have zucchini and eggplant from our garden.

rstarrlemaitre's Review

2012-09-28T19:02:26-04:00 orangebirdie007

I agree that this was a little bland, but would not call it bad. Tender lentils and eggplant, and needs just a bit more of the Garam Masala, some tomato paste, and maybe a bit more oil added.

Zorian's Review

2012-06-06T04:11:56-04:00 sugarfairy

For the amount of spices used this dish was remarkably bland. Majority of the flavor comes from the eggplant and zucchini, but in such a way that I would prefer to simply grill eggplant and zucchini.

orangebirdie007's Review

2011-05-01T06:30:29-04:00 Jessnc

N/A

sugarfairy's Review

2009-09-06T20:22:03-04:00 Zorian

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.

Jessnc's Review

2009-04-17T01:49:29-04:00 DiscoStu

I did not like this recipe at all. I love lentils, eggplant and garam masala, but something about this recipe really did not work for me.

DiscoStu's Review

2009-04-15T04:36:41-04:00 rstarrlemaitre

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.

Lentils with Eggplant and Garam Masala

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Ratings & Reviews

ChefLake's Review

rstarrlemaitre's Review

Zorian's Review

orangebirdie007's Review

sugarfairy's Review

Jessnc's Review

DiscoStu's Review

Lentils with Eggplant and Garam Masala

Ingredients

Nutritional Information

How to Make It

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