Lentils with Eggplant and Garam Masala

Dive into the warm, aromatic world of Lentils with Eggplant and Garam Masala, a wholesome vegetarian recipe that blends earthy lentils with tender, golden-browned eggplant in a fragrant spiced tomato sauce. This dish is infused with the bold flavors of garam masala, ground cumin, and fresh ginger, creating a comforting meal bursting with Indian-inspired richness. Easy to prepare in under an hour, it’s a one-pan wonder perfect for weeknight dinners or meal prepping. Serve it with fluffy basmati rice, soft naan, or enjoy it on its own for a nutrient-packed, plant-based feast. Garnished with fresh cilantro, this hearty dish promises a satisfying balance of texture, spice, and depth that will leave your taste buds craving more!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Green or brown lentils
• 3 cups Water
• 1 medium (about 1 pound) Eggplant
• 3 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 teaspoons Garam masala
• 1 teaspoon Ground cumin
• 1 14-ounce can Canned diced tomatoes
• 1 cup Vegetable stock or water
• 0.5 teaspoon Salt
• 2 tablespoons Cilantro, chopped (optional, for garnish)

Directions

Step 1

Rinse lentils under cold water and set aside.

Step 2

In a medium pot, bring 3 cups of water to a boil. Add the lentils, reduce heat to a simmer, and cook for 20-25 minutes, or until tender but not mushy. Drain and set aside.

Step 3

While the lentils are cooking, dice the eggplant into 1-inch cubes. Sprinkle lightly with salt and set aside for 10 minutes to release any bitterness. Pat the cubes dry with a paper towel.

Step 4

Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add the eggplant and cook until lightly browned and tender, about 6-8 minutes. Remove from the pan and set aside.

Step 5

In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion over medium heat until soft and translucent, about 5 minutes.

Step 6

Add the minced garlic and grated ginger to the pan. Cook for an additional 1-2 minutes until fragrant.

Step 7

Stir in the garam masala and ground cumin, cooking for about 30 seconds to bloom the spices.

Step 8

Add the diced tomatoes (along with their juices) and vegetable stock to the pan. Stir well and bring to a simmer.

Step 9

Return the cooked lentils and eggplant to the pan. Stir to combine and simmer for 5-10 minutes, allowing the flavors to meld together. Season with salt to taste.

Step 10

Serve warm, garnished with chopped cilantro if desired. Pair with rice, naan, or enjoy as-is for a hearty and satisfying meal.

Nutrition Facts

Serving size	(2191.7g)

Amount per serving	% Daily Value*
Calories	1006.5

Total Fat 57.4g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 7.7g
Cholesterol 7.9mg	0%
Sodium 3173.5mg	0%
Total Carbohydrate 102.2g	0%
Dietary Fiber 42.2g	0%
Total Sugars 38.3g
Protein 29.6g	0%

Vitamin D 0IU	0%
Calcium 345.1mg	0%
Iron 15.2mg	0%
Potassium 3153.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 11.3%

Carbs: 39.2%