Eggplant Lentil Stew

Recipe Information

Ingredients

• 1 cup brown lentils
• 1 large eggplant
• 1 onion, chopped
• 4 medium tomatoes, chopped
• 1 medium carrot, chopped
• 1 tsp olive oil
• 2 cloves garlic, minced
• 4 cups water
• 1 tsp salt
• 1 tsp garam masala or mild curry masala
• ½ tsp coriander powder
• 2 cups cooked brown rice

Instructions

Step 1

Rinse the lentils thoroughly. Chop the onion, tomatoes, eggplant, carrot, and garlic.

Step 2

Heat the olive oil in a saucepan over medium heat. Sauté the onion and garlic for about 3 minutes.

Step 3

Add the chopped tomatoes, eggplant, and carrot to the pan. Cook for another 5 minutes, stirring occasionally.

Step 4

Stir in the lentils, water, salt, garam masala (or mild curry masala), and coriander powder. Mix well to combine.

Step 5

Cook for 20–25 minutes, stirring occasionally, until the lentils are tender and the flavors are well blended.

Step 6

Serve warm, topped with chopped mint, alongside cooked brown rice or flatbread. This dish offers a warming, plant-based comfort meal rich in flavor and texture.

Nutrition Facts

Cost Information