This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
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.
"Lentils are friendly - the Miss Congeniality of the bean world."
-Laurie Colwin, Author
I like this recipe. At first it seemed a bit disjointed and made up but in the end it works pretty well. It was created as a response to a recipe that was one of a series of delivered meal kits we reviewed. I must admit that it is not a recipe I would have created myself, but it has a lot going for it. The original recipe was actually pretty terrible, but the foundations were good – lentils, eggplant, veggies, Indian spices, and what should have been a smoky, umami flavor like this recipe. Note that you can use a jalapeno pepper instead of a serrano if you want to turn down the heat.
Servings: 2 | Serving size: about 2 1/2 cups
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers.
|4 tsp||olive oil (divided)|
|2 cloves||garlic (thinly sliced)|
|1 large||eggplant (cut into 3/4 inch cubes)|
|1 large||onion (thinly sliced)(divided)|
|1 Tbsp||fresh ginger (finely minced)|
|8 ounces||cherry or grape tomatoes|
|1/4 tsp||salt (divided)|
|1 small||serrano chili (or jalapeno pepper for less heat) (finely minced)|
|1 tsp||smoked paprika|
|1/2 tsp||garam masala|
|1/4 tsp||ground cumin|
|1/2 cup||red lentils|
|3 cups||water (divided)|
Place a large skillet in the oven and preheat to 350°F.
When the oven is hot, add 1 teaspoons of the olive oil to the pan and then the garlic, eggplant, 1/2 of the sliced onion, ginger, tomatoes, 1/8 teaspoon salt, chili, turmeric, and smoked paprika to the pan.
Toss well and place the pan in the oven for 25 to 30 minutes. Toss the pan about every 7 minutes.
While the eggplant is roasting, place 3 teaspoons of olive oil in a sauce pan over medium high heat.
Add the remaining 1/2 of the sliced onion and toss well for about two minutes.
Add the garam masala, cumin, 1/8 teaspoon salt, and red lentils.
Toss for one minute and add 2 1/4 cups water.
Reduce the heat to medium and simmer for 20 minutes while the eggplant is roasting.
Adjust the heat to keep the lentils on a simmer. It should take about 15 to 20 minutes until they are softened and the liquid is mostly evaporated.
Add 3/4 cup water to the eggplant, toss well, and cook for another 5 minutes.
Serve the roasted vegetables on top of the lentils.
Serving size: about 2 1/2 cups
|Calories 383||Calories from Fat 99|
|% Daily Value|
|Total Fat 10g||17%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 59g||23%|
|Dietary Fiber 16g||56%|
|Vitamin A 23%||Vitamin C 54%|
|Calcium 9%||Iron 25%|
|Vitamin K 23 mcg||Potassium 1312 mg|
|Magnesium 99 mg|