Lentils With Eggplant and Garam Masala

Total Time
1hr 20mins
Prep 45 mins
Cook 35 mins

From Cooking Light. Serving size: 1 1/4 c. lentil mixture and 3/4 c. rice. Per serving: 447 calories, 3.3 g fat, 17 g protein, 90.6 g carb, 12.4 g fiber, 0 mg cholesterol.

Ingredients Nutrition


  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.
Most Helpful

This was very good!!! But I increased the spices a bit, used only 3 cups water as another reviewer suggested and felt that it needed a bit more salt and pepper as well. Very hearty and very healthy. I ate it plain without the rice. Thanks for posting!

Vino p.o. prn February 03, 2009

I tried making this the other night, and it turned out not bad, using 3 C of water instead of 4 as recommended by Happy Harry #2. I often find lentil dishes turn out somewhat bland, which was the case with this. The ingredients are simple and easy to find, it is a healthy meal, and the taste is quite nice - perhaps with a bit more spices it would be less bland.

Aerborneranger April 16, 2008