Red Lentils with Smoky Eggplant
Servings
2Serving size
about 2 1/2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 4 tsp. Olive oil (divided) |
| 2 clove Garlic, raw (thinly sliced) |
| 1 eggplant, unpeeled (approx 1-1/4 pounds) Eggplant, raw (cut into 3/4 inch cubes) |
| 1 large White or yellow onions (thinly sliced) (divided) |
| 1 Tbsp Ginger root, raw (peeled and finely minced) |
| 8 ounce Grape or cherry tomatoes |
| 1 pepper Peppers, serrano, raw (or jalapeno pepper for less heat) (finely minced) |
| 1/4 tsp. Ground turmeric |
| 1 tsp. Smoked paprika |
| 1/2 tsp. Garam masala |
| 1/4 tsp. Ground cumin |
| 1/4 tsp. Salt (divided) |
| 3 cup Water (divided) |
| 1/2 cup, dried Red Lentils |
Instructions
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 and chili to the pan.
Toss well and place the pan in the oven for 20 minutes. Stir the vegetables about every 7 minutes.
Add the turmeric, smoked paprika, garam masala, cumin, and salt to the pan. Toss well.
Roast for another 10 minutes and add the tomatoes. Stir gently.
While the vegetables are roasting place the water in a medium sauce pan over high heat.
When the water boils add the lentils.
Reduce the heat to medium and simmer for about 5 to 7 minutes.
Drain and rinse the lentils.
When the vegetables are tender (after about 35 minutes total roasting time) add the cooked lentils and fold together gently.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is a bit of a mash-up. At first it seems a bit disjointed and made up and is based on a recipe found in a delivered meal kit. It does, however, have 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 — or leave out the pepper altogether.