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

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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

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