Lentils with Eggplant and Garam Masala |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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.
3. Totals include Garam Masala.
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