Lentils With Eggplant and Garam Masala

READY IN: 1hr 20mins
Recipe by ratherbeswimmin

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.

Top Review by Vino p.o. prn

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!

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.

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