Lentils With Eggplant and Garam Masala |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From Cooking Light. Serving size: 1 1/4 c. lentil mixture and 3/4 c. rice. Per serving: 447 calories, 3.3 g fat, 17 g protein, 90.6 g carb, 12.4 g fiber, 0 mg cholesterol. 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 lb) eggplant, peeled and chopped |
4 cups water |
1 cup dried lentils |
1 1/2 teaspoons salt |
2 bay leaves |
2 cups chopped zucchini |
4 1/2 cups hot cooked basmati rice |
Directions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garam masala; stir/saute 3 minutes or until onion is tender.
3. Stir in tomato, turmeric, ginger, garlic, and eggplant; stir/saute 7 minutes or until eggplant is tender.
4. Add water, lentils, salt, and bay leaves; bring to a boil.
5. Cover, lower heat, and simmer 15 minutes.
6. Stir in zucchini; bring to a boil.
7. Lower heat, and simmer 10 minutes or until zucchini is tender.
8. Discard bay leaves.
9. Serve over rice.
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