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Recipes >> Daal, Lentils, Beans, Lobia Recipes > Lentils with Eggplant and Garam Masala

Lentils with Eggplant and Garam Masala

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

35 Mins
Serves

6
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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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
  • Nutritional Information
  • CALORIES 447(7% from fat)
  • FAT 3.3g (sat 0.6g,mono 1.5g,poly 0.8g)
  • IRON 4.5mg
  • CHOLESTEROL 0.0mg
  • CALCIUM 56mg
  • CARBOHYDRATE 90.6g
  • 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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