Lentils with Eggplant and Garam Masala

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Lentils with Eggplant and Garam Masala

 

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

 

 

 

 

 

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.

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.

 

Yield: 6 servings (serving size: 1 1/4 cups lentil mixture and 3/4 cup rice)

 

Source: Cooking Light, SEPTEMBER 2002

Formatted by Chupa Babi: 04.21.08

 

CALORIES 447 (7% from fat); FAT 3.3g (sat 0.6g,mono 1.5g,poly 0.8g); PROTEIN

17g; CHOLESTEROL 0.0mg; CALCIUM 56mg; SODIUM 587mg; FIBER 12.4g; IRON 4.5mg;

CARBOHYDRATE 90.6g

 

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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