Best Lentils With Eggplant And Garam Masala Recipes

ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)

Roasted Eggplant Lentil Salad (Aubergine Salad) image

Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.

Provided by Nagi

Number Of Ingredients 21

Ingredients

1 cup dried green or brown lentils ((or French/puy) (Note 1 for canned))
1 cup vegetable or chicken broth ((or water + 1 bouillon cube, crumbled))
1 1/2 cups water
1 large garlic clove (, smashed, skin removed (Note 2))
Lemon peel ((about 1.5 x 5 cm / 3/4 x 2"))
1 bay leaf (, dry or fresh)
2 sprigs thyme (, or 1/2 tsp dried thyme)
1 rib celery (, broken into 3 or 4 pieces (or just a handful of celery leaves, can skip))
700g / 1.4 lb eggplant / aubergine ((2 medium))
2 1/2 tbsp olive oil
1/4 tsp EACH salt and pepper
2 tbsp lemon juice ((or cider vinegar, white or red wine vinegar))
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove (, minced using garlic press)
1 tsp thyme leaves (, fresh (or 1/2 ts dried - can omit, or other herbs, Note 3))
1 tsp sugar (, optional)
1/2 tsp EACH salt + black pepper
250g/ 8 oz cherry tomatoes (, halved (large quartered))
2 handfuls rocket / arugula lettuce (, torn into 5cm/2" pieces)
60g/ 2 oz feta (, crumbled (or more!))

Steps:

Dressing - shake in a jar.

Nutrition Facts : Calories 512 kcal, Carbohydrate 50 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 645 mg, Fiber 23 g, Sugar 9 g, ServingSize 1 serving

LENTILS WITH EGGPLANT AND GARAM MASALA

Lentils With Eggplant and Garam Masala image

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.

Provided by ratherbeswimmin

Categories Lentil

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 324.8, Fat 2.5, SaturatedFat 0.4, Sodium 596, Carbohydrate 62.8, Fiber 14.1, Sugar 5.2, Protein 13.3

LENTILS WITH FRIED EGGS

Lentils with Fried Eggs image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons unsalted butter
4 large shallots, finely chopped
3 stalks celery, finely chopped
3 sprigs thyme
Kosher salt
1/4 cup red wine vinegar
1 1/2 teaspoons sugar
One 14-ounce can diced fire-roasted tomatoes
One 15-ounce can brown lentils, drained
2 teaspoons Dijon mustard
Freshly ground black pepper
2 tablespoons chopped fresh parsley
4 large eggs
Pocketless pita, for serving (optional)

Steps:

Heat 1 tablespoon of the butter in a Dutch oven or large deep skillet over medium-high heat. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the vinegar, 1/4 cup water and the sugar and cook until the water has almost evaporated.
Add the tomatoes and increase the heat to high; cook, stirring, 3 minutes. Add the lentils and 1 cup water. Bring to a simmer, then reduce the heat to medium and cook until the lentils are very soft, about 10 minutes. Stir in the mustard and cook 5 more minutes. Season with salt and pepper; discard the thyme and stir in half of the parsley.
Meanwhile, melt the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. One at a time, break each egg into a small bowl, then slide it into the skillet; sprinkle with salt and pepper and cook until the whites are set, 3 to 5 minutes. Serve the lentils with a fried egg on top; sprinkle with the remaining parsley. Serve with pita if using.

Nutrition Facts : Calories 303 calorie, Fat 13 grams, SaturatedFat 7 grams, Cholesterol 238 milligrams, Sodium 751 milligrams, Carbohydrate 32 grams, Fiber 9 grams, Protein 16 grams

DAL (INDIAN LENTIL CURRY)

Dal (Indian Lentil Curry) image

Recipe video below. There are countless variations of Dal all across India. This is a northern Indian version called "dal tadka" that's akin to what is served in Indian restaurants. "Tadka" refers to spices sizzling in hot oil that's poured over the dal. It's dramatic and gives it a flavour bump - but is optional. I include it for company, and leave it out for midweek or if being served alongside other punchy flavoured curries. Heat level in this recipe is mild - just a tickle. If you like it fiery, try leaving in the seeds in the chillies and/or adding some chilli powder. This is a dal that's flavourful to have as a main!

Provided by Nagi

Time 1h45m

Number Of Ingredients 20

Ingredients

2 tbsp / 30 g ghee (, or 1 tbsp oil + 1 tbsp/15g butter (Note 1))
2 green cayenne chillies (, deseeded and cut into chunks (optional) (Note 2))
1 medium onion (, finely chopped (brown or yellow))
6 garlic cloves (, finely chopped)
1 tbsp ginger (, finely chopped (1.5cm / 3/5"))
8 fresh curry leaves (, or 6 dried (Note 3))
1 tomato (, chopped)
1/2 tsp ground cumin
1 cup dried chana dal (, yellow split peas or other yellow lentils (Note 4 for other lentils))
4 cups / 1 litre water
1/2 tsp turmeric powder
1/8 tsp garam marsala
3/4 tsp salt
1 1/2 tbsp / 20g ghee (, or half each butter + oil (Note 1))
1 eschalot or 1/4 small onion (, halved lengthways and sliced (Note 5))
1 tsp cumin seeds
1/2 tsp black mustard seeds ((optional))
3 dried chillies (, broken in half, seeds removed (optional))
Fresh coriander/cilantro sprigs ((optional))
Steamed basmati rice

Steps:

Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
Add onions and fry until softened.
Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
Stir through garam masala at the end. Adjust salt if desired.
Pour over Tadka, if using, and stir through.
Serve Dal over rice, garnished with a sprig of coriander if desired.

Nutrition Facts : Calories 310 kcal, ServingSize 1 serving

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