Indian

Lentils with Eggplant and Garam Masala is for Dinner.

Lentils with Eggplant and Garam Masala takes 20 minutes to prepare.

Lentils with Eggplant and Garam Masala takes 35 minutes to cook.

Lentils with Eggplant and Garam Masala makes 8 servings.

The ingredients for Lentils with Eggplant and Garam Masala are:

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

Here is how you make Lentils with Eggplant and Garam Masala:

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: 8Recipe submitted by SparkPeople user CIAMOM.

The nutritional information for Lentils with Eggplant and Garam Masala is:

• 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

Lentils with Eggplant and Garam Masala is Indian cuisine.

The dietary needs meet for Lentils with Eggplant and Garam Masala is Vegan