Lentils With Eggplant And Garam Masala Recipes
INDIAN SHRIMP AND LENTILS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a large wide pot or Dutch oven over medium-high heat. Add the shallot, garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the shallot softens, about 2 minutes. Add the tomatoes, 1/2 teaspoon garam masala, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the tomatoes are soft, about 2 minutes.
- Stir the lentils into the tomato mixture until coated, then add 3 cups water. Bring to a simmer and cook, stirring occasionally, until the lentils are tender and thick, 12 to 15 minutes.
- Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala and a pinch each of salt and pepper. Let stand 10 minutes. Heat the remaining 2 tablespoons butter in a medium skillet over medium heat. Add the shrimp and cook, stirring, until just cooked through, 3 to 5 minutes.
- Stir the spinach and coconut cream into the lentils until the spinach wilts; season with salt and pepper. Divide among bowls. Top with the shrimp and any juices; sprinkle with the cilantro.
ROASTED EGGPLANT AND LENTILS
This is one of my favorite lentil dishes. It is hearty and flavorful and makes an excellent vegetarian main dish. You could make it a vegan dish by using soy cheese instead of mozzarella. If you're using fresh herbs instead of dried, use half as much.
Provided by Mandala
Categories Lentil
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
- Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
- Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
- Spread into 9x13 pan and top with remaining cheese.
- Bake at 425 for 30 minutes.
Nutrition Facts : Calories 337.8, Fat 12.3, SaturatedFat 4.6, Cholesterol 22.1, Sodium 573.3, Carbohydrate 45.6, Fiber 11.1, Sugar 7, Protein 14.1
LENTILS WITH EGGPLANT AND GARAM MASALA
From Cooking Light. Serving size: 1 1/4 c. lentil mixture and 3/4 c. rice. Per serving: 447 calories, 3.3 g fat, 17 g protein, 90.6 g carb, 12.4 g fiber, 0 mg cholesterol.
Provided by ratherbeswimmin
Categories Lentil
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium-high heat.
- Add onion and garam masala; stir/saute 3 minutes or until onion is tender.
- Stir in tomato, turmeric, ginger, garlic, and eggplant; stir/saute 7 minutes or until eggplant is tender.
- Add water, lentils, salt, and bay leaves; bring to a boil.
- Cover, lower heat, and simmer 15 minutes.
- Stir in zucchini; bring to a boil.
- Lower heat, and simmer 10 minutes or until zucchini is tender.
- Discard bay leaves.
- Serve over rice.
Nutrition Facts : Calories 324.8, Fat 2.5, SaturatedFat 0.4, Sodium 596, Carbohydrate 62.8, Fiber 14.1, Sugar 5.2, Protein 13.3
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