Lentils with Eggplant and Garam Masala
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
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
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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.
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.
Member Ratings For This Recipe
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CSR2388
