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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 73.8
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 444.6 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 4.6 g
  • Protein: 3.5 g

View full nutritional breakdown of Lentils with Eggplant and Garam Masala calories by ingredient
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Lentils with Eggplant and Garam Masala

Submitted by: CIAMOM

Introduction

Yummy recipe I got from Better Homes and Gardens magazine. Best served over basmati rice. Yummy recipe I got from Better Homes and Gardens magazine. Best served over basmati rice.
Number of Servings: 8

Ingredients

    2 tsp. extra virgin olive oil
    1 c. chopped onion
    1.5 t. garam masala
    1 c. chopped tomato
    .25 t. ground ginger
    2 garlic cloves, minced
    1 1-lb. eggplant, peeled and chopped
    1 c. dried lentils
    4 c. water
    1.5 t. salt
    2 bay leaves
    2 c. chopped zucchini

Directions

Heat olive oil in a Dutch oven over med-high heat.

Add onion and garam masala; saute 3 minutes or until onion is tender.

Stir in tomato, turmeric, ginger, garlic and eggplant; saute 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. Makes 8 1-cup servings.


Number of Servings: 8

Recipe submitted by SparkPeople user CIAMOM.






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Member Ratings For This Recipe

  • Didn't care for it, there are several tastier recipes available. Ingredient list doesn't specify how much tumeric so I used .25 tsp. - 5/6/08

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