Lentils With Eggplant and Garam Masala

"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."
photo by Aerborneranger photo by Aerborneranger
photo by Aerborneranger
Ready In:
1hr 20mins




  • Heat oil in a large pot over medium-high heat.
  • Add onion and garam masala; stir/saute 3 minutes or until onion is tender.
  • Stir in tomato, turmeric, ginger, garlic, and eggplant; stir/saute 7 minutes or until eggplant is tender.
  • Add water, lentils, salt, and bay leaves; bring to a boil.
  • Cover, lower heat, and simmer 15 minutes.
  • Stir in zucchini; bring to a boil.
  • Lower heat, and simmer 10 minutes or until zucchini is tender.
  • Discard bay leaves.
  • Serve over rice.

Questions & Replies

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  1. 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!
  2. 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.
  3. OMG!! This is SOOO good! It meets everything I love and need. I need to have lots of iron and this covers that...I LOVE eggplant. This is low-fat, high in protein, plenty of fiber, but most of all, IT TASTES GREAT!! Can you tell I'm excited? I did a little tweaking..cut salt to 1/4 tsp. and only used 3 cups of water which was just right since the tomatoes gave off a lot of liquid, and used 3 garlic cloves. NurseDi, thank you so much!



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