Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day."" -Yotam Otolenghi

The refrigerator light goes on...

Lentils are the perfect vehicle for almost anything. They are especially good with the flavors of India, and making curries with lentils is a comforting thing in itself. The flavor of this dish is both simple and complex: the spiciness of the curry complements the sweet vegetables and the sweet/umami of the roasted eggplant. If you like your curries spicier, add 1/8 teaspoon red pepper flakes for extra zing.

The cooking time is 45 minutes, but prep time for this curried lentil dish is all of about 10 minutes. Worth every moment.



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.

2 tsp olive oil (divided)
1 clove garlic (finely minced)
1/2 tsp curry powder
1/2 tsp garam masala
to taste fresh ground black pepper
1 medium white onion (finely diced)
1/2 medium green bell pepper (finely diced)
1/2 cup brown lentils
1/2 cup lite coconut milk
2 1/2 cups water
1/4 tsp ground coriander
1/4 tsp ground cardamom
1/8 tsp ground cumin
1/4 tsp salt
1 tsp honey
1 medium eggplant (about 1 pound) (sliced into quarters lengthwise)
2 ounces paneer cheese (small dice)
1/4 medium red bell pepper (finely diced)

Curried Lentils with Paneer and Roasted Eggplant recipe from Dr. Gourmet

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.

Nutrition Facts

Serving size: about 2 cups with eggplant

Servings: 2

Amount Per Serving

Calories 430 Calories from Fat 126
% Daily Value
Total Fat 14g
    Saturated Fat 7g 32%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 15mg 5%
Sodium 311mg 14%
Total Carbohydrates 57g 44%
    Dietary Fiber 22g 86%
    Sugars 3g
Protein 24g
Vitamin A 10% Vitamin C 75%
Calcium 29% Iron 35%
Vitamin K 19mcg Potassium 1389mg
Magnesium 115mg