Special Diet Information

Coumadin® (Warfarin)
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.

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


"Lentils are friendly - the Miss Congeniality of the bean world."
-Laurie Colwin, Author

The refrigerator light goes on...

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.


Red Lentils with Smoky Eggplant

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)
1/4 tsp turmeric
1 tsp smoked paprika
1/2 tsp garam masala
1/4 tsp ground cumin
1/2 cup red lentils
3 cups water (divided)

Red Lentils with Smokey Eggplant recipe from Dr. Gourmet
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.

Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 2

Amount Per Serving

Calories 383 Calories from Fat 99
% Daily Value
Total Fat 10g 17%
    Saturated Fat 1g 5%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 313mg 12%
Total Carbohydrates 59g 23%
    Dietary Fiber 16g 56%
    Sugars 13g
Protein 16g
Vitamin A 23% Vitamin C 54%
Calcium 9% Iron 25%
Vitamin K 23 mcg Potassium 1312 mg
Magnesium 99 mg