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Lentils with Eggplant and Garam Masala

Lentils with Eggplant and Garam Masala
Prep Time
10 Mins
Cook Time

35 Mins

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.
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Source:  Asian Cooking Magazine
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  • 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
  • Nutritional Information
  • CALORIES 447(7% from fat)
  • FAT 3.3g (sat 0.6g,mono 1.5g,poly 0.8g)
  • IRON 4.5mg
  • CALCIUM 56mg
  • SODIUM 587mg
  • PROTEIN 17g
  • FIBER 12.4g

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Cooking Directions

  1. Heat olive oil in a Dutch oven over medium-high heat.

  2. Add onion and Garam Masala; sauté 3 minutes or until onion is tender.

  3. Stir in tomato, turmeric, ginger, garlic, and eggplant; sauté 7 minutes or until eggplant is tender.

  4. Add lentils, water, salt, and bay leaves to pan; bring to a boil.

  5. Cover, reduce heat, and simmer 15 minutes.

  6. Stir in zucchini; bring to a boil. Reduce heat, and simmer 10 minutes or until zucchini is tender.

  7. Discard bay leaves. Serve over rice.

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