Lentils with Eggplant and Garam Masala

Lentils with Eggplant and Garam Masala
Photo by Karry Hosford

Ingredients

  • 1 ½ teaspoons Garam Masala
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 (1-pound) eggplant, peeled and chopped
  • 2 teaspoons olive oil
  • 1 cup chopped tomato
  • 1 cup dried lentils
  • + 7 more ingredients
    • 4 cups water
    • 1 cup chopped onion
    • 4 ½ cups hot cooked basmati rice
    • 1 teaspoon ground turmeric
    • 2 cups chopped zucchini
    • 1 teaspoon grated peeled fresh ginger
    • 1 ½ teaspoons salt

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,...

View full recipe at My Recipes

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