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.
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
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.
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 medium||eggplant (about 1 pound) (sliced into quarters lengthwise)|
|2 ounces||paneer cheese (small dice)|
|1/4 medium||red bell pepper (finely diced)|
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.
Serving size: about 2 cups with eggplant
|Calories 430||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g|
|Saturated Fat 7g||32%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 57g||44%|
|Dietary Fiber 22g||86%|
|Vitamin A 10%||Vitamin C 75%|
|Calcium 29%||Iron 35%|
|Vitamin K 19mcg||Potassium 1389mg|