Lentils with Eggplant and Garam Masala
Dive into the warm, aromatic world of Lentils with Eggplant and Garam Masala, a wholesome vegetarian recipe that blends earthy lentils with tender, golden-browned eggplant in a fragrant spiced tomato sauce. This dish is infused with the bold flavors of garam masala, ground cumin, and fresh ginger, creating a comforting meal bursting with Indian-inspired richness. Easy to prepare in under an hour, it’s a one-pan wonder perfect for weeknight dinners or meal prepping. Serve it with fluffy basmati rice, soft naan, or enjoy it on its own for a nutrient-packed, plant-based feast. Garnished with fresh cilantro, this hearty dish promises a satisfying balance of texture, spice, and depth that will leave your taste buds craving more!
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 3 cups Water
- 1 medium (about 1 pound) Eggplant
- 3 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 teaspoons Garam masala
- 1 teaspoon Ground cumin
- 1 14-ounce can Canned diced tomatoes
- 1 cup Vegetable stock or water
- 0.5 teaspoon Salt
- 2 tablespoons Cilantro, chopped (optional, for garnish)
Instructions
Rinse lentils under cold water and set aside.
In a medium pot, bring 3 cups of water to a boil. Add the lentils, reduce heat to a simmer, and cook for 20-25 minutes, or until tender but not mushy. Drain and set aside.
While the lentils are cooking, dice the eggplant into 1-inch cubes. Sprinkle lightly with salt and set aside for 10 minutes to release any bitterness. Pat the cubes dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add the eggplant and cook until lightly browned and tender, about 6-8 minutes. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion over medium heat until soft and translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pan. Cook for an additional 1-2 minutes until fragrant.
Stir in the garam masala and ground cumin, cooking for about 30 seconds to bloom the spices.
Add the diced tomatoes (along with their juices) and vegetable stock to the pan. Stir well and bring to a simmer.
Return the cooked lentils and eggplant to the pan. Stir to combine and simmer for 5-10 minutes, allowing the flavors to meld together. Season with salt to taste.
Serve warm, garnished with chopped cilantro if desired. Pair with rice, naan, or enjoy as-is for a hearty and satisfying meal.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3174 mg | 138% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 38.3 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3153 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
