Curried Lentils with Paneer and Roasted Eggplant

Servings: 2 | Serving size: about 2 cups with eggplant

Cooking Time: 45 minutes

This recipe can easily be multiplied and makes very good leftovers.

Serve with Brown Rice.

Place 1 tsp olive oil in a medium skillet over medium-high heat.

When the oil is hot, add the garlic, curry powder and garam masala.

Reduce the heat to medium. Cook for about 1 minute, stirring frequently.

Add the onion and cook over medium heat for about 3 minutes, stirring frequently.

Adjust the heat if necessary so that the onions do not brown.

Add the green bell pepper and cook for about 1 minute, stirring frequently.

Add the coconut milk, water, coriander, cardamom, cumin, salt, honey and lentils.

Stir, and simmer, uncovered, for 40 minutes.

While the lentils are cooking place a large skillet in the oven and preheat the oven to 375F.

When the oven comes to temperature, place the remaining teaspoon oil in the pan and add the eggplant.

Roast for 30 minutes turning the eggplant about every 10 minutes to cook on all sides.

Remove from the oven and set aside.

After the lentils have cooked for 40 minutes add the paneer and cook for 5 minutes.

Serve over brown rice topped with the roasted eggplant and garnished with the diced red bell pepper.