Lentils With Eggplant And Garam Masala

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.